Technique: Tourné Cutting
Tourne Cut is a method of shaping vegetables into oblong, football-like shapes. It is used for vegetables like carrots, potatoes, or squash. Classically, tourned vegetables have seven uniform sides. This technique produces an elegant and refined vegetable cut but also significant waste from trimming. Professional chefs use the resulting trim for purees, soups, and stocks.
A paring knife or a Tourner knife, which is also referred to as Bird's beak knife, are the types of knives preferred to make the tourne cut.