This technique involves cutting the hair with a high degree of accuracy, precision, and attention to detail, resulting in a polished look that is perfect for those who want a clean, professional appearance.

Precision cuts involve meticulously trimming and shaping your hair to create a bespoke look that caters to your individual preferences. These techniques are employed to establish clean lines, well-defined layers, and personalized shapes that enhance the natural texture and volume of your hair.

Precision cuts add colour and structure to a dish. We explain the more common precision cuts. Precision or classic cuts are used to add colour and structure to menu items. These cuts display the chef's skill and attention to detail.

1. Brunoise. To do a brunoise cut, the food must first be julienned then turned a quarter and diced again to create approximately 1/8-inch cubes. This cutting technique is ideal for carrots, onions, leeks, and celery, but can also be used with bell peppers and hard root vegetables like beets and turnips.