How to Make a Lozenge Cut - Diamond Cut

🥣 HOW TO MAKE A LOZENGE CUT (DIAMOND CUT)
Learn how to master the elegant lozenge cut—a classical French knife skill that creates a precise, beautiful diamond shape. This sophisticated vegetable cut is commonly used in high-end culinary arts to elevate the presentation of garnishes in clear soups, braises, or modern fine-dining platters.

In this training video, Chef Eric demonstrates the exact mechanics behind this cut to help you achieve the traditional, uniform dimensions: roughly 1/2" x 1/2" x 1/8" (or approximately 1.2 cm x 1.2 cm x 0.3 cm).

Discover how to properly trim and square off your vegetables, make uniform diagonal baton cuts, and cross-cut cleanly to ensure flawless consistency that looks restaurant-quality every time.

📝 Master your technique with our comprehensive culinary training:
onlineculinaryschool.net/product/vegetable-cuts…

🎓 Continue building your foundation in our Knife Skills & Vegetable Cuts Online Course:
onlineculinaryschool.net/product/knife-skills-v…

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⏱️ IN THIS VIDEO
0:00 - Introduction to Classical Geometric Cuts
0:20 - Trimming and squaring your mise en place
0:45 - Cutting uniform bias strips (The angle setup)
1:15 - Executing the final lozenge cut to size

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⭐ Become an OCS Member and learn professional cooking step-by-step:
onlineculinaryschool.net/

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★ OCS RECOMMENDED EQUIPMENT ★

HENCKELS x EMERIL 8" Chef Knife: amzn.to/4f0MtE5

Henckels Classic Precision 4" Paring Knife: amzn.to/4vAFGrA

Color-Coded Cutting Boards Set: amzn.to/4vL0Rr9

🔥 KEY LEARNING OUTCOME
How to properly establish and maintain precise, parallel angular cuts (45°) across uniform vegetable batons to ensure complete geometric consistency.

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