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Culinary school knife techniques. Julienne: 1/8 x 1/8 x 2-inch strips (matchsticks). Demon: carrot. Steps: 1. Square off sides. 2. Cut 2-inch lengths. 3. Slice into 1/8-inch planks. 4. Stack planks, cut into 1/8-inch strips. Grip: pinch grip (thumb and forefinger on blade), claw grip for guiding han...
