How to Cut Vegetables Like a Pro

Chopping vegetables can be a daunting task, but learning the basics of how to cut vegetables can make cooking easier and more delicious.

Vegetable cuts are an important part of any recipe, and they determine how well a dish comes out. They’re also a great way to add texture and flavor to any dish.


Dicing, or turning round or cylindrical vegetables into uniformly sized cubes, is a popular cooking method. It reduces cooking time, ensures even cooking, and helps create attractive presentations.

When dicing vegetables, it is important to use the palms of your hands to hold them steady. This holds the food securely, protects your fingers and makes it easier to cut small pieces.

To dice an onion, set it on the cutting board with the root end away from you and make horizontal cuts from stem to root. Next, slice down vertically every 1/2″. Repeat these cuts again to get your desired size and thickness of dice.


When it comes to cooking, knowing how to cut vegetables is crucial. Not only can it save you time, but it also ensures that your dish tastes as good as possible.

There are several ways to slice vegetables, including rounds, half-moons and slices on the bias. For a round-shaped cut, start by firmly placing the vegetable on a chopping board.

Once the vegetable is firmly placed, steady your hand and cut with a continuous motion. The thickness of your cut depends on how far back you move your fingers.


When you’re cutting vegetables, there are many ways to slice them. One of the easiest ways to do so is to slice them into half-moon shapes.

To do this, you cut the vegetable in half lengthwise. Then, cut the two halves crosswise into slices.

The resulting slices are about one-eighth-inch thick, and you can use them in soups or other recipes.

This is a great way to cut vegetables for a quick and easy dinner. Just make sure you store the cut veggies in an airtight container or tightly sealed bag until you’re ready to use them.


One of the more challenging tasks in the kitchen is the art of the cut. The challenge is ensuring that the finished product matches the expectations of even the most discriminating diner. It may be a matter of science that the best way to do this is to learn a few tricks of the trade in advance. Fortunately, we have a few of the culinary elite to thank for this little nugget of information. The resulting list of must-haves will have you cooking like a pro in no time. To keep you on the right track, we’ve rounded up the best of the best in one handy place – our kitchen glossary page.


Flowers require the same amount of care as vegetables, so it makes sense to plant them in your food garden. They’re also a great supplemental money-maker.

Like veggies, flowers can be planted in rows or tucked into a bed, depending on their needs. They’re also easy to grow from seed or transplants.

Some flowers need a cool, temperate climate to thrive. Others need warmer, more humid conditions.


The splice is a whole lot easier than it sounds. Splicing a scion onto a stock isn’t the most glamorous of tasks, but it can pay big dividends in return for less effort and more time on the farm. Besides, it can be done in the comfort of your own home, garden or barn. Using a scion to your advantage can lead to a more productive, healthier, happier plant. The best part is that you get to eat it all!

Ken Onion

Ken Onion is an innovative knifemaker whose work has revolutionized the industry. Born in 1963, he hails from Kaneohe, Hawaii, and invented the SpeedSafe assisted opening mechanism for Kershaw Knives - earning him a position as Premier Knife Designer with them.

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