To achieve uniform slices or julienne cuts, it is beneficial to have good knife skills. Start by choosing a knife with a comfortable grip and an 8 to 10-inch blade. For slices, keep your fingers curled under your hand and use a rocking motion while pressing the blade down. For julienne cuts, begin with slicing the vegetable into thin planks, then stack the planks and cut them into thin, matchstick-like strips.