To cut vegetables into matchsticks-shaped pieces for use mainly as a garnish.
To julienne, vegetables should be peeled and cut across into pieces about 5cm long. If necessary, curved sides should be cut off so that the vegetable has straight edges. Lay each piece of vegetable flat and cut it lengthways into slices 3mm thick or less, guiding the side of the knife with your knuckles. Stack the vegetable slices and cut them lengthways into strips about 3mm thick or less.