# Chopping technique in Cooking

**URL:** <https://boards.straightdope.com/t/chopping-technique-in-cooking/483604>\
**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:** 1\
**Page:** 2

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**Author:** ![Jane\_Elliot](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jane_elliot/32/6166_2.png) [@Jane\_Elliot](https://boards.straightdope.com/u/Jane_Elliot)\
**Post date:** [January 30, 2009, 7:08pm UTC](https://boards.straightdope.com/t/chopping-technique-in-cooking/483604/21 "2009-01-30T19:08:33Z")

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> [@Cervaise](#):
>
> 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.

I have a Mezzaluna and I love it. It’s great for herbs and garlic.

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