• Place the cutting board on a stable surface to prevent slipping.

• Select a small, sharp paring knife or chef’s knife based on the size of the ingredient.

• For garlic, crush the clove with the flat side of the knife to loosen the skin and then peel.

• Chop the ingredient coarsely, then hold the knife with the tip resting on the board and the handle in your dominant hand.

• Use a rocking motion to finely mince the ingredient, repeatedly running the blade through the pile until it reaches the desired consistency.

• Gather the minced ingredients with the flat side of the knife or a scraper.

• Use immediately or store in an airtight container if not using right away.

• Step 1: Rinse the cutting board and knife immediately after use to remove residue.

• Step 2: Wash the cutting board with warm water, mild dish soap, and a sponge. Avoid soaking wooden boards to prevent warping.

• Step 3: Clean the knife carefully with warm soapy water, rinse, and dry immediately to avoid dulling the blade or rusting.

• Step 4: Maintain wooden boards by applying food-safe mineral oil periodically.