• Place the cutting board on a stable surface to prevent slipping. Use a damp towel underneath if needed.

• Select a sharp chef’s knife appropriate for the size and type of ingredient you are chopping.

• Hold the knife handle firmly with your dominant hand and curl the fingers of your other hand under (the claw grip) to guide the ingredient.

• Use a rocking motion to chop, starting from the tip of the blade and moving to the base, ensuring consistent cuts.

• Adjust the chopping technique based on the ingredient (e.g., rough chop for soups, fine chop for garnishes).

• Gather the chopped ingredients with the flat side of the knife or a bench scraper and transfer them to a bowl or pan.

• Step 1: Rinse the cutting board with warm water to remove residue.

• Step 2: Wash the board with mild dish soap and a sponge. Avoid submerging wooden boards in water to prevent warping.

• Step 3: Rinse and towel dry immediately. Apply a food-safe mineral oil periodically to maintain the wood.

• Step 4: Wash the knife by hand with warm soapy water, rinse, and dry immediately to avoid rust.