A sharp knife and proper technique are the two most important tools in your kitchen. Let's cover the basic cuts.
First cut into planks, then batons, then cubes. Small dice: ¼ inch. Medium dice: ½ inch. Large dice: ¾ inch.
Finely chop the ingredient (usually garlic, herbs, or shallots) until pieces are very small and uniform. Rock the knife tip on the board while moving the heel through the food.
Cut food into thin matchsticks, approximately ⅛ inch × ⅛ inch × 2–3 inches. Used for stir-fries, salads, and garnishes.
Stack herb leaves, roll tightly, then slice crosswise into thin ribbons. Perfect for basil, mint, and spinach.