Smashed (with knife heel) then minced – garlic cloves
Use in everything because garlic is life! The smaller the cuts the quicker it cooks. Use the widest part of a chef’s knife to cover the clove; press down to smash. Use the back part of the blade to go over the garlic in a sewing motion (try not to lift the knife off the board!).
Small diced – tomatoes
Salsa & nacho perfection. Trim the root end and quarter the tomato; Remove gel & seeds from tomato (save for soup stock or tomato sauce). Cut into ¼-inch strips, then cut crosswise into small dice.
Medium diced – onion
Create perfect cubes that cook evenly for soups and casseroles. Halve the onion through the root; use a sharp chef/santoku knife to cut in (but not all the way through!) in 1/2-inch layers; Turn the onion & cut in from the top (still leaving the root intact); turn again and cut through; diced onion will fall right onto your board!
Half moon – onion
Easy curved pieces for stir-fries & pickling. Cut off both ends, halve, peel off papery skin, cut crosswise a slight angle by the inch.
Julienne – onion
Thin strips for even cooking. Cut off both ends, halve, peel off papery skin (see half moon) cut crosswise into thin strips.
Bias – celery
You’re slicing and making it pretty at the same time. Instead of cutting straight across, turn your knife slightly on the diagonal and cut to create uniform angled sliced
Chiffonade – basil
You’re making herb ribbons! For pretty garnishes and salads
Stack the herbs (largest at the bottom); Roll from large end into a tight log; Slice crosswise into strips; fluff with your hands.
Cubed – potato
For soup, stew, and deep-frying “Square off” the spud by trimming rounded edges on all sides to yield sharp angles. Cut lengthwise into strips; Then cut crosswise into cubes.