Fresh herbs add color, aroma and brightness to countless dishes—but only when they’re cut correctly. In this video from the Institute of Culinary Education and Wüsthof, Chef James Briscione demonstrates three fundamental knife techniques every cook should know: chiffonade, chopping and slicing.
Fresh herbs are one of the easiest ways to elevate a dish, but improper cutting can bruise delicate leaves, dull flavors and create an uneven presentation.
Whether you’re garnishing pasta with basil, finishing roasted vegetables with parsley or adding fresh chives to soups and potatoes, mastering a few basic knife skills will help you cook with greater precision and confidence.
In this video, Chef James Briscione demonstrates three foundational herb-cutting techniques that every home cook and aspiring chef should have in their repertoire.
Chiffonade: Delicate Ribbons for Tender Herbs
A chiffonade creates thin, elegant ribbons that are perfect for basil, mint and other leafy herbs.
To achieve clean, even cuts:
- Stack the leaves neatly.
- Roll them tightly into a cigar shape.
- Use a smooth slicing motion rather than pressing straight down.
- Let the curve of the knife glide across the cutting board to prevent bruising.
Chop: Even Pieces for Maximum Flavor
Parsley, cilantro and similar herbs benefit from a controlled chopping technique.
Rather than repeatedly pounding the herbs, gather them into a tight mound, slice through them, rotate the pile and repeat until evenly chopped. This method creates consistent pieces while preserving freshness.
Slice: Precision for Chives and Green Onions
For delicate herbs like chives, consistency is key.
Chef James recommends using the classic “claw grip” to guide the knife safely while making smooth forward-and-down slicing motions. This produces clean cuts instead of crushed herbs.
Building Professional Knife Skills
Knife skills are among the first techniques professional chefs master because they improve efficiency, consistency and food quality.
Whether you’re preparing weeknight meals or exploring professional culinary training, learning proper cutting techniques can make every recipe easier—and every finished dish look more polished.
🔪Interested in sharpening your skills? Students in the Institute of Culinary Education’s Culinary Arts programs practice classic knife techniques.
