Tips for Slicing and Dicing Vegetables

A kitchen is where you need numerous simple to complex equipment/appliances, ranging from knives to blenders. Today, we will be talking about something that only needs two simple pieces of equipment: a knife and a cutting board. 

Slicing and dicing the vegetables is an art and everyone is not an artist. You are lucky if you somehow managed to learn it from your mother or aunt at home. But if you could not learn these skills, this article is for you. 

Where to Buy
Farberware Plastic Cutting Board, 11-inch by 14-inch, White

1. Buy Yourself a Good Cutting Board


The first and important step in effectively slicing and dicing the vegetables is to have a good cutting board. It makes you comfortable while cutting veggies as well as fruits. The chopping board may slip, which can be avoided by placing a damp towel or piece of cloth underneath. 

2. Hold Your Knife Correctly 


The second most important thing is to correctly hold the knife. Some people put the index finger on the knife’s blade, some might grab it too far at the handle, or others may have a loose grip. 

All these methods are incorrect. You should grab the knife by placing your thumb and index finger on the knife while curling the rest of the fingers from the handle so that you have a firm grip. This will make you control the process you are up to. It might be difficult at first, but “practice makes a man perfect.”

3. Prepare the Veggies before Slicing 


  • It is important to prepare the veggies before chopping them. After prepping them, wash and peel your prepped veggies. 
  • After giving them a good wash, clean your chopping board and get ready to slice veggies.
  • Place the desired vegetables on the chopping board.

4. Learn the Art of Using Fingers While Cutting 


The movement of your fingers while cutting the vegetables plays an important role in deciding the outcome. Fingers should not be laid flat on the cutting board. This increases the risk of cutting your fingers. You should make a claw with your fingers. And this is the position you should be using in the next process. 

  • Once your vegetable is ready to be sliced, you should rest your fingers on the top of the vegetables.
  • Then push your fingers on the vegetables to hold the veggies stable. 
  • Remember to move the knife perpendicular to make sure that its blade is lying parallel to the board. 

5. Dice the Veggies You Have Prepared So Far


Now that the veggies are already sliced, they are ready to be diced. You need to hold the sliced pieces in your hand. The process is the same as that of slicing. Just hold one side of the vegetables and cut with the other hand. Keep the knife again at the angle of 90 degrees and dice them. 

The size of the dice depends upon the dish you are going to make. 

6. Mince the Veggies If Needed 


Some veggies like garlic need to be minced. You need to remove the root and then put the clove under the blade of the knife blade and smash it. Then comes peeling. After peeling the garlic, you should cut it the same way as you did to the onion but repeatedly. 

Don’t forget to use the claw and wave motion of the hand. Repeat the process a ton of times. 

7. Dicing of Every Vegetable 

Every vegetable has a specific technique to be diced and sliced. One important thing to remember is to stabilize your veggies with another hand to avoid mess. 



Remove the root of the onion, and it is ready to be sliced. Now you need to stabilize the onion with your hand and slice it from the other side. 

The onion should be cut from top to bottom after placing its flat part facing the chopping board. Make cuts parallel to the board from one end to the other. Then, make a few incisions in the direction of the cutting board. Now, your onion is ready to be diced.

Long Vegetables


These include carrots and leeks. Long veggies, because of their length, should be placed on the chopping board lengthwise. Then you need to cut them in half to ease the process of slicing. 

Place the half part of these vegetables on the board in a way their flat part is facing the board. While cutting, remember to curl your spare hand so that your fingers lye closer to one another. 



Tomato is a soft vegetable, and cutting them should not change their shape. Changing tomato shape while cutting means that your knife is not sharp enough and needs to be replaced soon. Tomatoes have a pocket of seeds and an eye. You should first cut the tomato in half and, after that, lengthwise. Now cut the tomatoes in the crisscross pattern, called “chopped tomatoes.” 

Then comes the diced tomatoes. Cut the tomato into 4 equal parts and then cut each part into two or three equal parts. 

The third type of tomato cut is called sliced tomato. First, cut the eye of the tomato and discard it. Then continue slicing the tomato into round equally thick parts. 



After cutting the stem of the endive, leaves are separated. After few leaves are taken away, the stem again needs to be cut. Repeat the process until you are good to go. 

The second method is to simply slice endives like the other vegetables after removing the stem. Then it should be cut lengthwise or diagonally. 



They are members of an onion family. You should initially take the roots away and then slice them horizontally. 



Peel the turnip and then take off the end. Cut into half and then again cut into equal slices. Don’t forget to use the claw motion of your hands instead of just flattening your fingers. 



You have to start with peeling the potatoes and then cut them in half. Now, the next step depends on the dish you are going to make. Slice it evenly in the shape of fries if you are craving them or in any shape that you like for your desired dish. 


Prepping the slicing of vegetables needs buying a good cutting board, learning the art of finger movement, and holding the knife properly. Then come the slicing and dicing. Some vegetables and the skill of slicing and dicing them have been discussed in this article. Once you have a good grip on slicing and dicing these veggies, you will be good to go with several other vegetables and fruits.