Knife Skills: Chiffonade and Mince

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.

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

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

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

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

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

2 Responses to “Knife Skills: Chiffonade and Mince”

1. Courtney says:

   July 9, 2009 at 11:04 am

   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!

   Reply
2. Gareth Mark says:

   July 9, 2009 at 11:21 am

   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.

   Reply