After you’ve sharpened up your knife knowledge it’s time to put your knives to work. From julienne to mincing, chiffonade to dicing, there are many types of knife cuts.
We thought we’d share three of the basic cuts that you’ll use in your kitchen. Follow these steps and you’ll have the basics down in no time. Chop to it!
How to Chop
When chopping, cuts are typically larger and not very uniform. Usually, ingredients are chopped for soups and stews.
Step 1. To make cutting easier, prepare the onion or vegetable to have a flat side.
Step 2. Cut wide vertical cuts.
Step 3. Cut horizontal cuts.
Step 4. The finished chop.
How to Dice
When dicing anything you want small, uniform square cuts. You can have a small dice or a medium dice (our photos show a small dice). This cut is most often used when the ingredient is eaten raw like in salsas and salads.
Step 1. Cut vertical cuts as small as you want the dice.
Step 2. Cut horizontal cuts about the same size as the vertical cuts were made.
Step 3. A finished dice.
How to Mince
When you mince something, you’re chopping it very finely. Typically, a mince is used when you want the flavor, but not the texture, of the ingredient.
Step 1. Make very thin vertical cuts and stack them.
Step 2. After stacking them, start making very fine cuts.
Step 3. Keep the tip on the cutting board and lift the handle.
Step 4. Come down with the handle making very fine cuts. Repeat this action over and over.
Step 5. A finished mince.
For more tips, watch our Pinch Tip on video How to Slice & Mince Vegetables Like a Pro.