Knife Skills: Chiffonade and Mince

July 9, 2009 · 2 comments ·

When you are supposed to mince herbs, and the leaves are long, what do you do? Start with a chiffonade, that’s what.

First, stack the leaves, then roll them into a cigar.

Mince 2

Next, slice the cigar thinly. You’ll want to use a slicing motion to be sure you cut all the way through.

Mince 3

That’s the chiffonade. It’s easy and useful. Make it thicker or thinner, as you wish.

Mince 4

To mince, gather the strips in a pile and rock your chef’s knife through them.

Mince 5

You’ll need to stop now and then to reform the pile and clean the blade.

Mince 6

Keep mincing until it’s as small a mince as you want. That’s it.

Share

  • http://www.courtneylikestocook.com Courtney

    I am really enjoying your series on chopping. I think it would be great if you gave a run down of good knives you would recommend. Thanks!

  • Gareth Mark

    Thanks for the comment and suggestion. I’ll put that suggestion on my list for the very near future. Meanwhile, my aStore Knives department has the knives I prefer.