Chopping

For fine chopping, when you want pieces all the same size, it is often useful to cut the pieces into sticks first with a slicing machine of some kind, a Japanese one or a mandoline. Then cut across the pile of sticks. You can also cut with a food processor or other machine, but only for large quantities. I don’t like what happens to herbs and the onion family in a food processor (they seem to bleed a lot and take on even stronger flavors), so just plan to cut by hand using a sharp knife for ease and safety.