Recipe: Knife Techniques for Slicing and Dicing Carrots and Celery
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As far as the celery goes it's pretty much either slicing of dicing it but, if you want to add another technique before doing that, you can bend it back at the base of the celery stalk, pull down and pull off the fibrous parts before slicing or dicing it so that the final product is easier to chew.
To slice the celery, simply cut it crosswise at a 90 degree angle or cut it at a longer angle if you want but, for dicing it, it is easiest to cut the celery into long thin strips...leaving one end attached. And then cut it crosswise into the size dice you are looking for.
After peeling the carrots you can cut those crosswise into coins or on an angle if you want or try cutting them into something called an "oblique" cut by starting at the small end of the carrot cutting it at an angle and then turning it 1/4 turn between each cut working your way towards the top.
And then to dice a carrot, cut it in half crosswise and then make one slice lengthwise along one side, into the thickness of the dice you want lay the resulting flat side of the carrot on the cutting board and then slice the remaining carrot lengthwise into the same thicknesses as the first piece.
Once you have reached that point, stack the carrot slices into stacks of two and cut them lengthwise a couple of times and then crosswise so that you end up with equal sided squares.
As always, try to work with a flat side of the vegetable on the cutting board and take your time so that you don't cut yourself.