There are a lot of ways to slice. Make prep time easy by learning to make rounds, half-moons and slice on the bias.
Slicing Rounds
Rounds are coin-shaped pieces sliced from something cylindrical, like a zucchini or a carrot.
Learning to Slice
To make rounds, steady what you're cutting and make sure your fingers are tucked under.
Determining Thickness
Rest the knife against your knuckles, walk your fingers back and slice with a continuous motion. The thickness is determined by how far back you move your fingers between slices.
Half-Moons
To make half-moons, slice in half lengthwise.
Cutting Half-Moons
Lay the flat side down and slice across. That's all there is to it!
Slicing on the Bias
A bias cut simply means cutting on the diagonal. Hold your food at a slight angle to the knife and slice. Bias cuts are often used in Asian stir-fry.
Chopping
When a recipe calls for something to be chopped it means roughly the same size, but it's not important to be precise.
Slice Into Strips
First, slice the pepper into strips.
Slice Across
Then, turn the strips 90 degrees and slice across the strips again. Done!
Mincing
Mincing is taking something that is roughly chopped and then chopping it finely.
Move the Knife
Put one hand flat on top of the knife while moving the knife over the chopped pile.
Gather the Pile
Occasionally, use the heel of the knife to gather the pile back together. This will work for a recipe that calls for finely chopped or minced ingredients.
Speed Up Your Prep Time
Remember, good knife skills speed up your prep time and get you closer to dinnertime.
