Jim Davis: Hi there, Chef Jim Davis here for Harris Teeter. I'm going to show you now how to julienne with a Chef's knife.
A julienne is a French term describing a cut one-eighth of an inch square commonly referred to as a matchstick.
I'm going to take my potato that I've trimmed up and peeled, I'm going to cut several slabs about an eighth of an inch thick. I'll take three of those, that'll be enough. I'll lay them down; I've cut them all the same thickness. Now I'm going to cut them lengthwise the same way.
Again, holding my knife and holding my potatoes with my fingers as a claw so I don't cut my fingernail. I'm going to cut off my potato into a julienne and that's how you cut a julienne with a Chef's nice.
And coming up next, I'm going to show you how to properly store your kitchen knifes.