Swish leafy greens several times in plenty of cold water, and scrub root vegetables with a brush.

Choose julienne (3 mm strips), brunoise (3 mm cubes), or chiffonade (rolled strips), depending on the dish you are making.

Curl your fingertips inward and rest the flat side of the blade against your knuckles.

Immediately after cutting ingredients such as apples, avocados, and potatoes, soak them in lemon water or brush lemon juice over the cut surface.

Wash and cut all ingredients before you start cooking, then arrange them in separate containers.