Oblique Cut

This cut is used on elongated vegetables such as carrots and parsnips. Starting at the narrow end of each vegetable, cut a diagonal piece about ⅓ inch long, with the knife blade pointing away from you at a 45 degree angle. Roll the vegetable a quarter turn and cut another piece at the same angle. Repeat the process until the vegetable widens. Slice in half lengthwise and continue to turn and cut. If the pieces become too large, cut lengthwise again to keep pieces equal in size.