Mincing

This is a fine-chopping technique. Chefs use two cleavers to mince, rapidly chopping with them in unison for fast results. One cleaver or knife is easier for the less expert, although the process will of course take a little longer!

First slice the food and then, using a sharp knife or cleaver, rapidly chop it until it is rather spread out over the chopping board. Scrape it into a pile and chop again, and continue chopping until the food reaches the desired state. You may find it easier to hold the knife or cleaver by the top of the blade (rather than by the handle) with two hands, as though you were chopping parsley. A food processor may also be used for this but be careful not to over-mince the food or you will lose out on texture and taste.