How to Slice, Dice, and Chop Vegetables and Herbs

Here are some basic professional techniques for chopping vegetables and herbs.Always use a sharp chef's knife, and tuck under the fingertips holding the food to keep them from getting nicked. For julienne or very small dice, begin by slicing a vegetable very thinly lengthwise. To make julienne, stack several thin slices on top of each other, and slice them into matchsticks; to dice, gather the matchsticks together and chop them into equal pieces."Chiffonade" refers to very thin strips of...