How to Chop Vegetables

A large cook’s knife, about 20cm (8in) long, with a sharp blade is best for cutting up vegetables. With practice you should be able to do this with the lightning quick precision of a chef. When chopping it is vital to keep your fingers on the hand holding the vegetable firmly at right angles to the knife for safety’s sake. This prevents you from cutting your fingertips. You can chop vegetables either into dice or slices. Use small dice for the classic mirepoix vegetables mixture for stuffings and larger dice for chunky casseroles and stews. Make sure that chopped or sliced vegetables are cut evenly so they all cook within the same amount of time.