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Taking care of your carbon steel knife isn't a major task. Yes, they do require more care than a standard stainless steel knife you have most likely picked up from your local Briscoes. But we are only talking about a few extra steps after use and other factors you should know to give your carbon steel knife a long, happy life.

If you want to achieve a nice fine dice, the brunoise cut is the cut you use. It will leave you with a nice even pile of small 2mm cubes. Any smaller than this would be considered mincing.

The Julienne Cut, or Julienning, is a traditional French cutting technique used to get your vegetables into a lovely matchstick shape around 2mm wide. This technique is a great way to present vegetables as it focuses on having them thin and similar in size. Cooking and combing into sauces or stock is also faster due to their thickness.