How to Julienne Cut with a Kitchen Knife

How to Julienne Cut with a Kitchen Knife Chef Beau: We’re going to move on to this beautiful little red pepper right here, okay? The red pepper, we’re going to julienne. Chef Anne: Julienne, julienne, not Julianne. Chef Beau: Julienne is a French term. It’s a thin slice cut. Chef Anne: So, we are going to just cut off the top and the bottom of our pepper or we’re going to cut it into a manageable width, alright? We’re going to cut out some of this pith in there, okay? Very carefully so we have a nice even and clean pepper. Chef Beau: And then with your fingers the same way, we’re just -- all we’re going to do here is make these beautiful little slices right here. Jen: If I get like a chef style and I see julienne vegetables and I’ve always wanted to learn how to cut like this. Chef Anne: With the motion of the ocean. Get into the rhythm and you’ll find how beautiful and exact all of your nice cuts will be. Get into it. Get into the motion of the ocean, okay? Chef Beau: It’s a straight cut, a little bit thick. If you go any thinner than this, you’re cut is going to be called allumette which is a matchstick cut. That’s your julienne lesson for the day.