Dicing
Beginner Knife skills
Dicing is cutting into even cubes: small (¼ inch), medium (½ inch) or large (¾ inch).
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?
1Square off the vegetable so it sits flat.
2Cut into planks, the planks into sticks, the sticks into cubes.
Why does it work?
Even pieces cook evenly — no raw bits next to mushy ones.
What are the common mistakes?
- Uneven sizes.
- Curling your fingers out — tuck fingertips under like a claw.
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
- 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
- Honing vs. sharpening a knifeHoning straightens a knife's edge between uses; sharpening grinds away metal to make a new edge.Beginner