Touch the knife tip to the board and move along while rocking the heel up and down.

Cut the onion in half without cutting through the root, then place the flat side on the board.

Keeping the root intact, make horizontal cuts across the onion, then vertical cuts toward the root, and finally cut across them at a right angle to the root.

Gently crush the clove with the flat side of the knife, peel it, finely chop it, then rock the knife heel back and forth over it.

Gather the leaves into a tight bunch and rock the knife back and forth over them.