What is the best way to hold rolled leaves while cutting for chiffonade?

Question

Learn how to grip rolled herbs securely when making chiffonade cuts.

Answer 1

Roll the leaves tightly and hold them firmly with your non-dominant hand, curling your fingers inward to protect them. Use a sharp knife to slice thinly across the roll.

Detailed Explanation:

Chiffonade is a cutting technique used to create thin ribbons of leafy greens or herbs. To properly execute it, stack the leaves on top of each other, removing any thick stems. Then, tightly roll the stack lengthwise into a cylinder. The tighter the roll, the more uniform your chiffonade will be.

Now, position the roll on your cutting board. Place your non-dominant hand on top of the roll, curling your fingers inward to protect them from the blade. This 'claw' grip ensures your fingertips are safely tucked away.

Using a sharp chef's knife, slice thinly across the roll, perpendicular to its length. Aim for consistent, even slices. A sharp knife is crucial for clean cuts and prevents bruising the leaves. Once sliced, gently separate the ribbons with your fingers.

Pro Tip:

If the leaves are slippery, lightly dampen a paper towel and place it under the cutting board to prevent it from sliding. This will improve stability and control while you're cutting.