How To Cut Stuff: The Basics

SLICED

The standard is 1/4″  thick slices unless otherwise noted. If you need paper-thin slices, try a mandolin slicer.

DICED

Diced, or cubed, chunks are usually about 1/2″ thick. Check your recipe for details. Use a serrated knife for tomatoes.

CHOPPED

Think small, keep the pieces under 1/4″ each.

SHREDDED

Use a box grater and watch those knuckles! If you have a lot of grating to do, consider using a food processor with a shredding attachment.

JULIENNED

Think long and slim, like a matchstick. We recommend using a julienne peeler. It’s an inexpensive tool that looks just like a vegetable peeler, but with extra teeth to cut long, thin strips. You can use it to make veggie “pasta” as well.

MINCED

Just keep chopping and chopping until you get the smallest pieces possible. This is a common way to prep fresh garlic.

ZESTED

Use a microplane to gently shave the outer surface of citrus fruit.

The Tools You Need

Don’t forget a big, sturdy cutting board!