If you’ve already seen professional leaders slicer and diced vegetables with lightning speed, you may wonder if they have a kind of cooking superpower.
The truth is much simpler: they have mastered skills with a knife that anyone can learn.
That you prepare ingredients for your Myfitnesspal Meal Planner Recipes or just try to eat more vegetables, knowing how to chop properly is a change of game in the kitchen.
Vegetables are nutritional powers, filled with fibers, vitamins and minerals. But let’s be honest – applying them can feel like a chore. This is why many of us end up buying more expensive pre-cut products or completely avoiding plant meals.
“There is so much research on the advantages of fruits and vegetables!” They reduce the risk of metabolic disease and improve intestinal health thanks to fibers, vitamins and minerals in these foods, “explains Joanna Gregg, a myfitnesspal dietitian (1).
Advantages of good cutting skills
One of the most common obstacles to a healthy diet is the time required to prepare fresh products.
When you improve your knife skills, you not only prepare meals faster, but you also reduce the amount of food you waste at home.
- You will probably use more of each vegetableIncluding the parts you may otherwise have thrown. For example, cutting a pepper correctly means using almost all the vegetable rather than wasting the parts around the stem and seeds.
- You will probably extend the life of your vegetables. Clean vegetables brown more slowly than those mutilated by dull knives or inappropriate techniques. This means that your chopped vegetables can stay fresh longer in the refrigerator.
- You will probably appreciate more cooking. When the vegetable cutting is not a tedious chore, you are more likely to integrate them into your daily meals, which translates directly into better nutritional habits.
Eating more nutritious foods like vegetables is directly linked to health benefits. Diets such as the Mediterranean diet or the Dash diet are rich in vegetables and offer many nutritional advantages. (4,, 5))
“The Dash diet encourages many fruits and vegetables in addition to whole grains, low -fat dairy products, nuts, beans, fish and poultry while limiting foods rich in added sugar, saturated fats and sodium,” explains Melissa Jaeger, nutrition chief at Myfitnesspal (3).
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Kitchen knife bases
Investing in a good chef’s knife will transform your cooking experience more than any other kitchen tool. You don’t need an expensive set – just a quality knife that feels comfortable in your hand.
Here is what you need to know:
Choose the right knife for work
- Use a Chef’s knife of 7 to 8 inch For most tasks. (This is the length of a standard wooden pencil.)
- A knifeA small pointed kitchen knife with a narrow blade and a sharp point, is ideal for smaller and more detailed work
- A sneaked knife Works better for soft or slippery products such as ripe tomatoes or kiwis
Hold your knife correctly
Your knife should look like an extension of your arm, allowing fluid movement. If you feel or feel annoying, you may need to adjust your grip or try a size other knife.
When you catch your knife, use the “pinch handle” by placing your thumb and index finger on the blade. This offers better control and reduces fatigue.
Keep your knife
A sharp knife facilitates chopping – it also keeps you more safe and preserves the quality of your ingredients. A The sharp knife is safer and cause less damage to your products. In addition, clean cuts help vegetables staying fresh and keeping nutrients.
On experts
Joanna Gregg, MS, RDis a food preservative at MyfitnessPal. She obtained her master’s degree from the University of Nebraska. Its goal is to help people find the right balance between food, physical form and healthy life to reach their optimal health.
Melissa Jaeger RD, LDis the head of the nutrition of MyfitnessPal. Melissa obtained a Baccalaureate with nutrition arts (DPD) from the College of Saint Benedict and completed his dietary internship through the Iowa State University. In May 2024, she was recognized as the young dietitian of the registered year awarded by the Minnesota Academy of Nutrition and Dietetics.
Caroline Thomason, RDis a dietitian educator and diabetes combining her love of nutrition with the power to make better health easy to understand. With 12 years in the industry, his work appeared in more than 40 publications. She is also a speaker, broadcast spokesperson and recipe developer.
How to chop vegetables step by step
Step 1: Configure your station
Before even picking up a knife, a well -organized workspace opens the land for a safe and efficient haste.
- Wash your vegetables carefully
- Place a damp paper towel under your cutting board to avoid slipping
- Gather your tools and ingredients
Step 2: Create a stable base
Prevent rolling and sliding by giving round vegetables a flat surface on which to rest. Here are some examples:
- Onion: cut the top, then divide in half through the root
- Pepper: Cut the top and bottom, then open a side to flatten
- Tomato: by two through the equator for the dedos
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Step 3: Use the claw handle
Protect your fingers by curling them into a “claw” on your hand guide. (To see the handful of claws in action, Discover this demo.)
- Return your fingers and let your joints guide the blade
- The side of the knife must gently brush your joints – not your fingers
Step 4: Cut with a rocking movement
The key to a smooth and effective chopping is to keep the tip of the knife on the board and use a soft rocking movement.
- Start by cutting the vegetables in slices or boards
- Stack and slice into bands, then turn and dice
- For speed and safety, let the knife roll – not cut directly downwards
Step 5: Roll and line all herbs or green vegetables
Fragile easily leaves bruises, so a gentle technique makes a big difference. (This knife technique is technically called muslin, and you can see how it is done in this demo.)
- Stack and roll tender green vegetables or sweet herbs in a tight beam
- Use the rocking movement to decide in fine ribbons (a muslin)
Frequently asked questions (FAQ)
What is the best knife for beginners?
A knife of medium-sized chief (7-8 inches, the length of a standard wooden pencil) of a renowned brand is ideal. Look for one that feels balanced and comfortable in your hand rather than focusing only on the price.
How to chop vegetables faster?
Practice the handle of the claw and the swinging movement until they become second nature for you. Keep your knife and effectively organize your workspace. Speed comes with confidence and rehearsal!
Can I freeze prechoppted vegetables?
Yes, most chopped vegetables freeze well for 2-3 months. Banning them briefly in boiling water before freezing to preserve the color, texture and nutrients.
How to keep vegetables prepared fresh longer?
Keep them in hermetic containers lined with paper towels to absorb excess humidity. Different vegetables require different storage methods, but most will last 3 to 5 days when they are properly prepared and refrigerated.
The bottom line
Mastery of the art of cutting vegetables means learning basic knife skills that help you eat a diet rich in nutrients. The time you invest in learning appropriate techniques will be returned several times thanks to the preparation of faster meals, less food waste and healthy meals full of vegetables. By removing the tedious preparation barrier, you are preparing for success with your nutrition goals.
Remember that the practice makes it perfect. Start slowly, focusing on safety and good technique, and speed will naturally follow. Your future you yourself – in the kitchen for a busy week of week, effortlessly preparing a healthy meal – will thank you for the effort.
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