As you all know my son Cody is in culinary school and he has just finished up his first quarter/session. I'm going to toot my own horn here and brag on him for making the President's Honor Roll at the Le Cordon Bleu. Congrats Cody!! One of the things he mastered this quarter was a 7 sided french cut called a Tourne cut. I believe it's pronounced Tor-nay...that's what it sounded like he was saying anyway. The chefs at the school were very impressed with how quickly Cody caught on. To me.. as I look at the finished product I think... why bother? Just give me a chunk of potato in my soup.. I don't care if it has seven sides! Ha.. oh well. Here are some pictures of Cody demonstrating this difficult cut.

 This is the finished product. They cut potatoes and carrots in this shape for soups and stews. Look at all the wasted potato! Ha! This one was made from using half of a smaller potato. 

Those knives are sharp by the way. Notice Cody's finger injury. ;)