Things You'll Need:
- Chef's knife
- Cutting board
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Step 1
Mince food by rotating the knife around the board while you rock the blade back and forth across the ingredients. The knife shouldn't leave the cutting board. Mincing will result in the tiniest "chop."
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Step 2
Chop ingredients by cutting them in small pieces approximately ¼ inch in diameter, although the chopped food doesn't need to be exactly the same size. If the recipe calls for the ingredients to be "coarsely chopped," make the pieces slightly larger.
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Step 3
Dice or cube ingredients by cutting them into uniform strips. Line up the strips with your non-working hand and cut them into square pieces. Follow the recipe's directions regarding the size of the cubes, (for example, "cut into ½-inch cubes").
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Step 4
Slice ingredients by cutting vertically across the cutting board. Slice the ingredients very thinly, approximately ¼ inch, although the width will differ according to the recipe and the ingredient. For example, steak will be sliced thicker than an apple.
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Step 5
Julienne ingredients by slicing them into thin pieces about the size of a matchstick.
