Step-by-Step Knife Skills: Exactly How to Core, Shave, and Slice Fresh Fennel
By Alexander Ross
How you cut the bulb dictates its texture, liquid release, and cooking speed. Slicing against the grain yields tender, delicate crescents, whereas cutting parallel to the grain preserves crunch.
| Cut Style | Primary Tool | Target Thickness | Culinary Application |
|---|---|---|---|
| Shaved Ribbons | Mandoline slicer or chef's knife | 1.0, 1.5 mm | Shaved fennel salad, citrus slaws, raw garnishes |
| Crosswise Slices | 8-inch chef's knife | 3.0, 6.0 mm | Sautéed pasta sauces, gratins, stir-fry dishes |
| Intact Wedges | Heavy chef's knife | 15, 25 mm | Roasted fennel slices, braises, grill grates |
| Fine Dice (Brunoise) | Santoku or chef's knife | 3.0, 5.0 mm | Bouillabaisse, seafood stews, mirepoix substitute |
Alexander Ross has covered the video game industry for a decade, writing deep dives on game design, esports tournaments, VR developments, and gaming culture.
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how to cut fennel
