There are several basic knife cuts that are commonly used in cooking. Here are some of the most common ones:

1. Chopped: This is a rough cut that results in irregularly sized pieces of food.

2. Dice (Small, Medium, and Large): Dicing involves cutting food into small, uniform cubes. The size of the dice can vary depending on the recipe.

3. Paste: This is a very fine mince that results in a paste-like consistency.

4. Rondelle: This is a circular cut that is often used for vegetables like carrots and cucumbers.

5. Bias Cut: This is a diagonal cut that is often used for vegetables like carrots and potatoes.

6. Julienne (AKA Matchstick): This involves cutting food into thin, uniform strips.

7. Batonnet: This is a thicker version of the julienne cut, resulting in thicker strips of food.

8. Shredding: This involves cutting food into thin, uniform strips, similar to julienne, but with a less precise cut.

9. Paysanne: This is a rustic cut that involves slicing vegetables thinly while preserving their natural shape.

10. Chiffonade: This involves cutting leafy greens into thin, ribbon-like strips.

11. Brunoise: This is a very small dice that results in tiny, uniform cubes of food.

12. Tourné: This is a decorative cut that involves shaping vegetables into a seven-sided football shape.

Different recipes call for different cuts, and its important to know how to execute each one properly in order to achieve the desired result. Uniform cuts not only look good but also ensure that everything cooks evenly.