Grab a clove of garlic, a shallot, or a small bundle of parsley. Plate or cutting board? Doesn’t matter.
Hold the knife handle comfortably, place your other hand on top of the blade (like a little clamp), and start a rocking motion. Let the knife do the work.
Don’t aim for perfection on day one. Aim for “hey, those pieces are pretty small!” The more you do it, the faster and more uniform you’ll get—and the more you’ll enjoy it.
The secret professional trick
You know how restaurant food always tastes incredible? A tiny part of that is salt and patience, but a big part is mincing with a pinch of salt.
Mincing Cuts MASTERING Knife Cuts YouTube
When you mince garlic or herbs, sprinkle a tiny pinch of coarse salt over them. It acts like sandpaper, breaking the cells down further and turning mince into a super-fine paste or purée.
Try it once, and you’ll feel like a culinary ninja. I promise you’ll never go back to boring, bulky chunks.
