Chopping Techniques
Learn the rocking chopping motion, when to use a coarse or fine chop, and how to chop onions and garlic.
What Will You Learn in This Lesson?
- Chop using the rocking technique without lifting the knife tip from the board
- Distinguish which dishes call for a coarse chop and which call for a fine chop
- Cut an onion into even cubes while keeping its root end intact
- Crush garlic and finely chop it to a fine, almost paste-like consistency
- Finely chop herbs without crushing them
Equipment You’ll Need
Required
- A chef’s knife
- A nonslip cutting board
- A firm vegetable, such as an onion or carrot, for chopping practice
Optional
- A honing steel
- A second, smaller knife for fine work
Alternative
- If you do not have a nonslip board: place a damp cloth or paper towel under the board.
Safety
- While chopping, always hold your other hand in a claw grip, with your fingertips curled inward and the knife resting against your knuckles.
- If the cutting board slides on the counter, stop immediately and place a cloth underneath it; a sliding board can disrupt your chopping and increase the risk of cuts.
- Do not leave the knife in dishwater between chopping tasks; a hidden knife poses a serious cut risk to anyone who reaches in.