Slicing on the bias
Beginner Knife skills
Slicing on the bias is slicing at a slant instead of straight across, which gives longer, oval pieces.
Written with AI help from the sources listed, and published by Cory. Spot a mistake? Tell us and we'll fix it.
How do you do it?
1Lay the food (carrot, scallion, celery, sausage) across the board.
2Angle the knife about 30 to 45 degrees from straight across.
3Slice at that same angle all the way along, keeping each slice the same thickness, usually 1/4 inch.
Why does it work?
An angled cut exposes more surface, so the pieces cook faster and pick up more sauce and browning. They also look nicer in stir-fries and soups.
What are the common mistakes?
- Letting the angle drift — slices come out different sizes and cook unevenly.
- Cutting very thin on a steep angle — the pieces break or overcook fast.
Still stuck? Watch someone do it on YouTube.
Learn by cooking. In Pantry to Pan, technique words in your recipes' steps link straight
to guides like this one, right when you need them.
Try it free for 14 daysMore knife skills
- MincingCutting into the tiniest pieces you can — garlic, ginger, herbs.Beginner
- DicingCutting into even cubes: small (¼ inch), medium (½ inch) or large (¾ inch).Beginner
- JulienneCutting into thin matchsticks.Intermediate
- ChiffonadeCutting leafy herbs or greens into thin ribbons.Beginner
- ZestingGrating just the colored outer skin of citrus.Beginner
- Holding a knife (the claw grip)A safe way to hold the knife and the food so your fingertips stay out of the blade's path.Beginner