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Start cooking like a top chef with the step by step food prep instructions in this Howcast video series.
You Will Need
- A chef’s knife
- A cutting board
- And a vegetable to cut
Wash & peel
Wash and peel the vegetable, if necessary.
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.
With your non-knife-wielding hand, hold the vegetable firmly on the cutting board close to the area you will cut.
Cut off ends
Cut off the ends of the vegetable.
Cut off sides
Cut off the sides of the vegetable. It should now resemble a block with 4 long flat surfaces—this will make it easier to cut uniform pieces.
For a small dice cut, you are aiming to make dice, or cubes, that are ¼ inch on every side. Begin by slicing the vegetable lengthwise into uniform slabs ¼ inch wide.
Stack & cut
Stack the slabs on top of each other and again cut them lengthwise into 1/4' wide sticks. You now have a 'wood pile' of ¼ inch-thick sticks.
Line up the pile of sticks, and make ¼ inch crosscuts along their length, creating ¼ inch cubes.