Name: A Visual Guide to 13 Extremely Handy Knife Cuts
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A Visual Guide to 13 Extremely Handy Knife Cuts

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The first time I used a knife to mince, I was in junior high and my grandpa (who was the cook of the family) was teaching me knife skills. That feeling of putting my hand on top of the knife to hold it steady and just going to town on a pile of garlic was scary at first, but then it felt so powerful, like my entire arm was a mincing machine. You may be accustomed to using a food processor to mince things like garlic or mirepoix, but mincing by hand helps preserve the integrity of whatever you’re working on, and it’s much easier to gauge the size. All too often, even the best food processor yields an unevenly chopped pulpy mess if you hold the button down even just a few seconds too long. To mince some garlic with a&nbsp;chef’s knife,&nbsp;first slice the peeled cloves thinly, then stack those pieces, slice into strips, and finally chop until you have very, very small pieces, about ⅛ of an inch.&nbsp;Chopping is just like mincing, but you stop sooner, leaving bigger yet still irregularly shaped pieces that are about the same size. This technique is ideal for any cooking green or leafy herbs, like parsley or cilantro. You could make a quick pasta sauce using only chopped things, like garlic, fennel seed, bacon, and chard. To try chopping a pile of fresh herbs, curl your fingers, and place them gently on top of the pile of leaves. Use the knife to slice across the pile in one direction, using your curled fingers as a guide, and then reverse the direction and make another pass through the pile to chop the pieces even smaller. Repeat a few times until you’ve cut down any particularly large leaves or bunches of leaves.

The first time I used a knife to mince, I was in junior high and my grandpa (who was the cook of the family) was teaching me knife skills. That feeling of putting my hand on top of the knife to hold it steady and just going to town on a pile of garlic was scary at first, but then it felt so powerful, like my entire arm was a mincing machine. You may be accustomed to using a food processor to mince things like garlic or mirepoix, but mincing by hand helps preserve the integrity of whatever you’re working on, and it’s much easier to gauge the size. All too often, even the best food processor...

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A Visual Guide to 13 Extremely Handy Knife Cuts

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