Oblique, as it refers to a vegetable cut, reflects the fact that the cut sides are neither parallel nor perpendicular. The effect is achieved by rolling the vegetables after each cut. This cut is used for long, cylindrical vegetables such as parsnips, carrots, and celery.
* Place the peeled or trimmed vegetable on the work surface.
* Make a diagonal cut to remove the stem end
* Hold the knife in the same position and roll the vegetable a quarter-turn (approximately 90 degrees)
* Slice through it on the same diagonal, forming a piece with two angled edges. Repeat until the entire vegetable has been cut.