Step 1

Peel the carrots: If the skin looks dry or thick, peel it off. If the skin looks thin and pretty, leave it on.

Step 2

Cut the carrot into a few big pieces: Trim off the top of the carrot where the green stems attach. Then cut the carrot into 2 to 4 equal-sized pieces that are 2 to 3 inches long, depending on the size of the carrot and the size of the pieces you're comfortable working with.

Step 3

Baton Cuts: Cut the carrot into sticks of whatever thickness you want — see the vocab list above for reference. For perfectly square sticks, trim the rounded parts off of each side to square the edges before cutting the sticks.

Step 4

Diced Carrots: Once you've cut the carrot into batons, cut them across into equal-sized diced cuts.

Step 5

Julienne (Matchstick) Cuts: Cut a thin slice from one side of the carrot and set the carrot on this side — this "bottom" will hold the carrot steady while you slice. Then cut the length of the carrot into thin slices 1/8-inch thick. (If your slices are a bit thicker, I won't tell.) Stack all the slices on top of each other, then cut through the layers to create matchsticks.

Step 6

Brunoise Carrots: Once you've cut the carrot into matchsticks, cut them across into equal-sized diced cuts, 1/8 inch on all sides.