How to make fine brunoise (very fine dice) from a vegetable
Square off the vegetable, slice into thin slabs, stack into fine julienne, then cross-cut into tiny uniform dice.
This cut is used when very small, uniform pieces are needed for garnishes or stuffing. The method is: trim to a rectangle, slice into very thin slabs, stack and cut into thin matchsticks (julienne), then cut across into equal dice.
The short version
- Square off first for stability and uniformity
- Slabs → stack → julienne → dice
What you need
- chef's knifeUsed for squaring, slicing slabs, and dicing
- cutting board
How to do it
- 1
Square off (trim) the item to form a rectangle.
Creating flat sides prevents rolling and helps keep cuts even.
Watch this step - 2
Slice the rectangle lengthwise into very thin slabs (about 1/16 in / ~1.5 mm).
Aim for consistent thickness.
Watch this step - 3
Stack/overlap the thin slices and cut into fine julienne (thin matchsticks).
Keep the stack aligned so the sticks stay even.
Watch this step - 4
Cross-cut the julienne into equally shaped tiny dice (fine brunoise).
Use a steady rhythm to keep the dice uniform.
Watch this step
What goes wrong
Skipping the squaring step so the vegetable rolls or pieces vary in size
Trim to a rectangle before slicing.
Uneven slab thickness leading to uneven dice
Focus on consistent slab thickness before stacking.
Why it works
Squaring creates flat faces for stability and consistent thickness; stacking slices speeds up production while keeping pieces uniform.
Learn next
How to chiffonade mint by rolling it into a cigar and slicing
Stack mint leaves, roll them tightly into a cigar, then slice to get fine ribbons.
Use the edge of the cutting board to keep your knife parallel when slicing chicken horizontally
Move the chicken toward the edge of the board so you can keep the knife flat and parallel for an even horizontal cut.
How to use the right knife motion: slice instead of forcing a rock-chop on large items
When an ingredient is too large to comfortably rock-chop, use a forward slicing motion that follows the knife’s curve.
How to dice an onion by slicing toward the root, then cross-cutting
Make lengthwise slices toward the root (keeping the root intact), then cut across those slices to create an even dice.