How To Bias Cut 
This popular way to cut vegetables actually involves two biases: the 45-degree angle at which the knife is held, and the natural bias you have toward keeping your fingers.
You Will Need
- A chef's knife
- A cutting board
- A vegetable to cut
Step 1: Wash & peel
Wash and peel your vegetable, if necessary.
Step 2: Position knife
Grasp the knife in your dominant hand, holding the handle close to the blade with three fingers: your middle, ring, and pinkie. Curl your forefinger around one side of the blade while holding your thumb on the opposite side.
Step 3: Cut off ends
Cut off and discard the ends of the vegetable.
Step 4: Hold vegetable
Lay the vegetable horizontally on the cutting board and, with your non-knife-wielding hand, hold it down close to the end at which you’ll begin cutting.
Curl your fingers so that the tips are firmly planted on the vegetable and the knuckles point outward—in the food world, this is called the “claw grip.”
Step 5: Angle knife
Hold the knife blade against the vegetable at a 45-degree angle, pointing the sharp end of the blade away from your non-knife-wielding hand.
Step 6: Begin slicing
Begin slicing slowly toward your holding hand, making sure to keep your fingers tucked in so the blade is being guided by the knuckle of your index finger. Reposition your “claw grip” as needed to make sure your claw doesn’t wind up a few fingers short!
A bias cut is often used to prepare vegetables for stir-frying because it exposes a larger surface area—thus shortening cooking time.
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