It’s the chop of choice for almost any vegetable—from basic oblongs and spheroids, like garlic, onions, and potatoes, to the more irregular oddities, like mushrooms, rhubarb, and sun-dried tomatoes.
Step 1: Wash & peel Wash and peel the vegetable, if necessary.
Step 2: Grasp 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: Chop ends With your non-knife-wielding hand, hold the vegetable firmly on the cutting board close to the area you will cut, and chop off the ends of the vegetable.
Step 4: Cut in half Cut the vegetable in half with a vertical slice.
TIP: Keep the point of the knife on the board and use a steady rocking motion to slice—not saw—the vegetable with the full length of the blade.
Step 5: Slice vertically With one vegetable half at a time, slice the vegetable vertically into ½' to ¾' slabs.
TIP: Don’t worry about being too exact when coarse chopping. This cut is mainly used to prep vegetables for cooking, so their final shapes don’t need to be perfect.
Step 6: Rotate & cut Give each of the slab-cut vegetable halves a quarter-turn and then slice the slabs vertically into ½' to ¾' pieces until you have a coarsely chopped pile.
FACT: The food processor, a French invention, is another way to coarse chop vegetables—just drop in large chunks and whir for about 5 seconds.