Learning to chop properly not only makes you more efficient in the kitchen, it keeps your fingers intact too, which can only be a good thing! Here are my key pointers when it comes to chopping effectively and safely.
Tap Chopping This is just as it sounds – you should hear a tapping sound each time the knife hits the board. Hold your veg in the claw position and, using your knuckle as your guide, move straight up and down in a tapping motion.
Rock Chopping This is perfect for vegetables that have a slightly tougher skin, such as peppers or chillies. You rock your knife up and down, but the point stays on the board. Hold the food with the claw and guide the food under the knife, keeping fingers out the way.
Cross Chopping This is the safest chopping method – using a chef's knife you put your free hand on top of the knife (fingers out the way) and keep the point on the board, moving the back of the knife up and down across the board. Use the blade to scoop everything back into a pile and go again. This is perfect to get a fine mince and is great for herbs.