Cut on a Bias: What it Means and How to Do It

Have you come across a recipe that tells you to cut on a bias (or on the bias)? Here’s what it means and how to do it, with video tutorial.

The benefits of the bias cut

When you’re cutting something long and thin, like a baguette, a carrot, or a zucchini, cutting on a bias lets you create a long, tapered slice. This shape looks more elegant than a slice cut crosswise, and it increases the surface area so there’s more room for topping.

It’s a quick way to elevate any dish from crostini or bruschetta to a bowl of steamed veggies.

How to do it

Here’s all you need to do to make this type of cut.

1. Position the item at an angle.

By positioning the item you’d like to cut on an angle, you’ll be able to cut straight away from you, which is the safest (and most profesh) way to cut. In the photo above I’m cutting at a slight angle because for some reason I always do everything at a slight angle. I think it’s because I grew up in New Jersey in the 1980s and 90s, and if you weren’t standing with a cocked hip, were you even living? But you get the idea.

2. Make the first cut

The first cut will establish the angle for the rest of your slices, so give some thought to how strong an angle you’d like to have. The more angled your cut, the longer and more tapered the slices will be.

3. Slice parallel to the first cut

Once you’ve established the angle, you can create slices by lining up your knife parallel to the prior cut. You still get to control the thickness of each slice.

4. Continue slicing until you reach the end

At the end of the item, there will be an awkwardly shaped piece. What a shame, you’ll think, as you pop this piece into your mouth, thereby exacting the traditional chef’s tax.

Any questions?

Feel free to leave them in the comments below.

Learning to cook?

Here are some more kitchen basics. Learn how to:

• Cut a peach
• Freeze rhubarb
• Measure flour
• Whip cream