# Chopping technique in Cooking **URL:** \ **Category:** Cafe Society\ **Created:** [January 29, 2009, 8:31pm UTC](https://boards.straightdope.com/t/chopping-technique-in-cooking/483604 "2009-01-29T20:31:53Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![mswas](https://avatars.discourse-cdn.com/v4/letter/m/e99b99/32.png) [@mswas](https://boards.straightdope.com/u/mswas)\ **Post date:** [January 29, 2009, 8:31pm UTC](https://boards.straightdope.com/t/chopping-technique-in-cooking/483604/1 "2009-01-29T20:31:53Z")
Can people recommend any videos of good chopping technique? I was cutting up cilantro last night, and while I am fairly adept at it I want to see a more pro technique. Video + explanation would be very helpful. I am a massage therapist and have studied a few martial arts, so you can assume that I’ll understand fine-tuned body mechanic subleties. If I have trouble understanding it I’ll ask. Like I said, I can chop stuff, I just feel like I could be better at it. Also, it doesn’t have to be limited to herbs, but herbs are definitely the hardest thing to chop finely IME. Thanks, Erek ---
**Author:** ![gazpacho](https://avatars.discourse-cdn.com/v4/letter/g/6f9a4e/32.png) [@gazpacho](https://boards.straightdope.com/u/gazpacho)\ **Post date:** [January 29, 2009, 8:36pm UTC](https://boards.straightdope.com/t/chopping-technique-in-cooking/483604/2 "2009-01-29T20:36:30Z")
[http://www.ming.com/simplyming/video.html](http://www.ming.com/simplyming/video.html) Look at the chopping herbs video. ---
**Author:** ![gigi](https://avatars.discourse-cdn.com/v4/letter/g/a587f6/32.png) [@gigi](https://boards.straightdope.com/u/gigi)\ **Post date:** [January 29, 2009, 8:52pm UTC](https://boards.straightdope.com/t/chopping-technique-in-cooking/483604/3 "2009-01-29T20:52:41Z")
Alton Brown is pretty good with clear mechanical instructions. > **[Knives Too Dull? Use These Hacks to Cut, Chop, Peel & Mince Without a Blade](https://food-hacks.wonderhowto.com/how-to/knives-too-dull-use-these-hacks-cut-chop-peel-mince-without-blade-0170425/)** > > Knives are among the most important utensils in any kitchen; it's hard to even conceive of cooking a decent meal without them. However, many different foods can be prepped without a knife, and some are actually better off without one. If you don't... ---
**Author:** ![mswas](https://avatars.discourse-cdn.com/v4/letter/m/e99b99/32.png) [@mswas](https://boards.straightdope.com/u/mswas)\ **Post date:** [January 29, 2009, 8:56pm UTC](https://boards.straightdope.com/t/chopping-technique-in-cooking/483604/4 "2009-01-29T20:56:32Z")
Thanks! I watched several of those Ming videos, very useful stuff. I need better knives and I love his cutting board with the scoop built into it. I could use a Madoline too. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [January 29, 2009, 8:59pm UTC](https://boards.straightdope.com/t/chopping-technique-in-cooking/483604/5 "2009-01-29T20:59:33Z")
Anyone else think of the kitchen scene in _The Long Kiss Goodnight_? ‘What? Chefs do that.’ 😃 ---
**Author:** ![gigi](https://avatars.discourse-cdn.com/v4/letter/g/a587f6/32.png) [@gigi](https://boards.straightdope.com/u/gigi)\ **Post date:** [January 29, 2009, 9:12pm UTC](https://boards.straightdope.com/t/chopping-technique-in-cooking/483604/6 "2009-01-29T21:12:28Z")
> [@mswas](#): > > I love his cutting board with the scoop built into it. There’s always the ulu/cutting bowl option: > **[Texas Irons - Grilling Tools and Personalized Supplies](http://www.texasirons.com)** > > Texas Irons - Grilling Tools supplies with fast shipping and > > unbeatable prices. ---
**Author:** ![mswas](https://avatars.discourse-cdn.com/v4/letter/m/e99b99/32.png) [@mswas](https://boards.straightdope.com/u/mswas)\ **Post date:** [January 29, 2009, 9:13pm UTC](https://boards.straightdope.com/t/chopping-technique-in-cooking/483604/7 "2009-01-29T21:13:30Z")
> [@gigi](#): > > There’s always the ulu/cutting bowl option: > > [Texas Irons - Grilling Tools and Personalized Supplies](http://www.texasirons.com/catalog/uluLRG.jpg) Yea that’s cool. ---
**Author:** ![gazpacho](https://avatars.discourse-cdn.com/v4/letter/g/6f9a4e/32.png) [@gazpacho](https://boards.straightdope.com/u/gazpacho)\ **Post date:** [January 29, 2009, 9:16pm UTC](https://boards.straightdope.com/t/chopping-technique-in-cooking/483604/8 "2009-01-29T21:16:19Z")
> [@mswas](#): > > Thanks! > > I watched several of those Ming videos, very useful stuff. I need better knives and I love his cutting board with the scoop built into it. > > I could use a Madoline too. If you have the cash the ceramic knives Ming is using in most of those videos are the best knives you will ever use. I had a Madoline for a while it was a pain to use. I gave it to my sister who also did not find it very useful. ---
**Author:** ![mswas](https://avatars.discourse-cdn.com/v4/letter/m/e99b99/32.png) [@mswas](https://boards.straightdope.com/u/mswas)\ **Post date:** [January 29, 2009, 9:18pm UTC](https://boards.straightdope.com/t/chopping-technique-in-cooking/483604/9 "2009-01-29T21:18:03Z")
Whats the deal with the ceramic knives? ---
**Author:** ![gazpacho](https://avatars.discourse-cdn.com/v4/letter/g/6f9a4e/32.png) [@gazpacho](https://boards.straightdope.com/u/gazpacho)\ **Post date:** [January 29, 2009, 9:29pm UTC](https://boards.straightdope.com/t/chopping-technique-in-cooking/483604/10 "2009-01-29T21:29:47Z")
They are really really sharp and they stay really really sharp for years at which point you send them to kyocera for sharpening for about $20. I love mine. Every body I know that has one loves them. They are however somewhat fragile the blade can break. If you are careful with your things you should not have trouble. They are really not much more expensive than nice metal knives. ---
**Author:** ![mswas](https://avatars.discourse-cdn.com/v4/letter/m/e99b99/32.png) [@mswas](https://boards.straightdope.com/u/mswas)\ **Post date:** [January 29, 2009, 9:30pm UTC](https://boards.straightdope.com/t/chopping-technique-in-cooking/483604/11 "2009-01-29T21:30:53Z")
> [@gazpacho](#): > > They are really really sharp and they stay really really sharp for years at which point you send them to kyocera for sharpening for about $20. I love mine. Every body I know that has one loves them. They are however somewhat fragile the blade can break. If you are careful with your things you should not have trouble. They are really not much more expensive than nice metal knives. Hmm I’d be afraid of breaking them. ---
**Author:** ![Atomic\_Mama](https://avatars.discourse-cdn.com/v4/letter/a/b5ac83/32.png) [@Atomic\_Mama](https://boards.straightdope.com/u/Atomic_Mama)\ **Post date:** [January 29, 2009, 9:32pm UTC](https://boards.straightdope.com/t/chopping-technique-in-cooking/483604/12 "2009-01-29T21:32:49Z")
If you’re going to buy an Ulu & chopping board, make sure they’re from ALASKA, not China :smack: > **[The Ulu Factory - The Ulu Factory](https://theulufactory.com/)** > > The Ulu Factory specializes in the manufacture and sale of kitchen knives of all types. Continue reading to learn more. ---
**Author:** ![Maeglin](https://avatars.discourse-cdn.com/v4/letter/m/8baadc/32.png) [@Maeglin](https://boards.straightdope.com/u/Maeglin)\ **Post date:** [January 29, 2009, 10:52pm UTC](https://boards.straightdope.com/t/chopping-technique-in-cooking/483604/13 "2009-01-29T22:52:34Z")
> [@mswas](#): > > Thanks! > > I watched several of those Ming videos, very useful stuff. I need better knives and I love his cutting board with the scoop built into it. > > I could use a Madoline too. We have a madoline, and yeah, we never use it either. It is kind of a pain in the ass. I am intrigued by these ceramic knives. ---
**Author:** ![mswas](https://avatars.discourse-cdn.com/v4/letter/m/e99b99/32.png) [@mswas](https://boards.straightdope.com/u/mswas)\ **Post date:** [January 30, 2009, 2:59am UTC](https://boards.straightdope.com/t/chopping-technique-in-cooking/483604/14 "2009-01-30T02:59:14Z")
Say if you dropped one of those knives on the kitchen floor would it shatter? ---
**Author:** ![gazpacho](https://avatars.discourse-cdn.com/v4/letter/g/6f9a4e/32.png) [@gazpacho](https://boards.straightdope.com/u/gazpacho)\ **Post date:** [January 30, 2009, 5:05am UTC](https://boards.straightdope.com/t/chopping-technique-in-cooking/483604/15 "2009-01-30T05:05:29Z")
I don’t know if they would break. The knives are pretty rugged but they can break. I have knocked over wine glasses. Sometimes they break sometimes not. ---
**Author:** ![Oslo\_Ostragoth](https://avatars.discourse-cdn.com/v4/letter/o/a9a28c/32.png) [@Oslo\_Ostragoth](https://boards.straightdope.com/u/Oslo_Ostragoth)\ **Post date:** [January 30, 2009, 5:51am UTC](https://boards.straightdope.com/t/chopping-technique-in-cooking/483604/16 "2009-01-30T05:51:43Z")
There are some good demo videos on the Food Network site - probably some on knife technique. ---
**Author:** ![mswas](https://avatars.discourse-cdn.com/v4/letter/m/e99b99/32.png) [@mswas](https://boards.straightdope.com/u/mswas)\ **Post date:** [January 30, 2009, 6:02am UTC](https://boards.straightdope.com/t/chopping-technique-in-cooking/483604/17 "2009-01-30T06:02:26Z")
> [@gazpacho](#): > > I don’t know if they would break. The knives are pretty rugged but they can break. I have knocked over wine glasses. Sometimes they break sometimes not. Wine glasses break in nearly 100% of cases when dropped from 4 feet. ---
**Author:** ![MrDibble](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mrdibble/32/114_2.png) [@MrDibble](https://boards.straightdope.com/u/MrDibble)\ **Post date:** [January 30, 2009, 12:10pm UTC](https://boards.straightdope.com/t/chopping-technique-in-cooking/483604/18 "2009-01-30T12:10:14Z")
It’s _ma **n** doline_ ---
**Author:** ![Labdad](https://avatars.discourse-cdn.com/v4/letter/l/439d5e/32.png) [@Labdad](https://boards.straightdope.com/u/Labdad)\ **Post date:** [January 30, 2009, 3:17pm UTC](https://boards.straightdope.com/t/chopping-technique-in-cooking/483604/19 "2009-01-30T15:17:28Z")
About twelve years ago, I got one of [these](http://www.cutleryandmore.com/details.asp?SKU=6231). It’s one of the most-used implements in my kitchen, especially good for chopping herbs like cilantro, but also for garlic, nuts, chile peppers - anything that needs to be chopped finely. At $60, it was pricey, but for the use I get out of it, it was money well-spent! ---
**Author:** ![Cervaise](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cervaise/32/16693_2.png) [@Cervaise](https://boards.straightdope.com/u/Cervaise)\ **Post date:** [January 30, 2009, 5:38pm UTC](https://boards.straightdope.com/t/chopping-technique-in-cooking/483604/20 "2009-01-30T17:38:59Z")
Along those lines (and the previously mentioned ulu) is the Italian [mezzaluna](http://en.wikipedia.org/wiki/Mezzaluna) (which translates as “half moon”). Tricky to use for an amateur but once you get the hang of it they’re really fun. [Next page](https://boards.straightdope.com/t/chopping-technique-in-cooking/483604.md?page=2)