Limited Edition Collector Blades
How to Cut Jicama (Sticks, Cubes & Slices)
How do you cut jicama? Cut off the top and bottom so it sits flat, slice away the thick papery skin with a knife, then cut it into slabs and slice into sticks, matchsticks or cubes. A sturdy chef's knife works best because jicama is large and dense. The Dalstrong Gladiator Series 8" Chef's Knife ($79) is German X50CrMoV15 at 54–56 HRC with a 16–18° edge that handles hard roots.
Step by step
- Wash and dry the jicama.
- Trim both ends to make flat surfaces.
- Peel with the knife. Stand it on end and cut the skin away in strips, following the curve. Remove the fibrous layer just under the skin too. A peeler works on small jicama but often struggles with the thick skin.
- Halve it through the root end and lay each half flat.
- Slice slabs ½ inch thick (or ⅛ inch for matchsticks).
- Cut into sticks, then across for cubes.
Cuts and uses
| Cut | Use |
|---|---|
| Sticks (½ inch) | Snacks with lime and chili |
| Matchsticks | Slaws, spring rolls, salads |
| Cubes | Salsas, fruit salads |
| Thin rounds | Jicama "tortillas" for tacos |
How to pick and store
- Choose firm, heavy jicama with dry, unblemished skin.
- Store whole in a cool, dry place.
- Once cut, refrigerate in a sealed container and use within a few days.
Is jicama skin edible?
No. Eat only the white flesh; peel away the skin before eating.
Which knife should you use?
| Knife | Best for |
|---|---|
| Nakiri | Straight push cuts through vegetables; flat edge means no connected slices |
| Santoku | All-purpose slicing and dicing with a flatter profile |
| Chef's knife | Large, dense produce and rocking cuts |
| Paring knife | Trimming, coring and small work in hand |
Whatever you use, keep it sharp: a dull blade needs more force, slips more easily and crushes produce instead of slicing it. Cut on a wood or plastic board, never glass or stone, and hand wash and dry the blade right after.
Our picks
Chef's Knife 8", Gladiator Series, ELITE, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified.
Nakiri Knife 7", Valhalla Series ($159). Spec sheet: 5-layer 9CR18MOV stainless, 58+ HRC, 16–18° edge, resin and burl wood handle, leather sheath. Flat edge for clean push cuts.
Santoku Knife 7", Gladiator Series, Elite, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified.
Related: how to cut a plantain and how to cut beets.
Hone before you start with a ceramic honing rod ($79). More: knife safety tips and how to hold a chef knife.
FAQ
How do you cut jicama?
Trim the ends, cut away the skin, halve, slice into slabs, then into sticks or cubes. A sturdy chef's knife like the Dalstrong Gladiator Series 8" Chef's Knife ($79) handles it easily.
Can you use a peeler on jicama?
On small ones, sometimes. A knife is usually faster for thick skin.
Do you eat jicama skin?
No. Peel it and eat only the flesh.
How long does cut jicama last?
A few days, sealed in the fridge.
