To dice: Cut the food into slices and stack as for julienne,cutting into sticks,or batons. Rotate them 90 degrees,and cut crosswise into dice. Large dice are 2cm square,medium dice are 1.2cm square,and fine dice (brunoise) are 3mm square.Good for: onions,carrots,potatoes,pumpkin,tofu,apples.

To chiffonade:To transform leafy greens and herbs into super-fine ribbons,first remove any stalks or ribs. Stack 4 or 5 leaves on top of each other and roll them into a tight cylinder,then finely slice crosswise. Pull the shreds apart to separate before using as a garnish to curry,soup or salad.
Good for: silverbeet,spinach,basil,makrut lime leaves.

To mince: Do a rough chop first,then use your free hand to press the blade end firmly on the board while you chop again,using a rocking motion.
Good for:garlic,ginger,fresh herbs.

Top tip: If you’re learning to chop,or you are teaching someone else to chop,buy a huge celery,and break it down into stalks. Practise your “claw” technique,allowing the blade to virtually push your knuckles along each stalk as you chop.Then make soup.