Watch more Food Preparation Tips, Tricks & Techniques videos: http://www.howcast.com/videos/91-How-to-Coarse-Chop It's the chop of choice for almost any vegetable—from basic oblongs and spheroids, like garlic, onions, and potatoes, to the more irregular oddities, like mushrooms, rhubarb, and sun-dried tomatoes. Step 1: Wash & peel Wash and peel the vegetable, if necessary. Step 2: Grasp knife Grasp the knife in your dominant hand, holding the handle close to the blade with three fingers: your middle, ring, and pinkie. Curl your forefinger around one side of the blade while holding your thumb on the opposite side. Step 3: Chop ends With your non-knife-wielding hand, hold the vegetable firmly on the cutting board close to the area you will cut, and chop off the ends of the vegetable. Step 4: Cut in half Cut the vegetable in half with a vertical slice. Tip Keep the point of the knife on the board and use a steady rocking motion to slice—not saw—the vegetable with the full length of the blade. Step 5: Slice vertically With one vegetable half at a time, slice the vegetable vertically into ½' to ¾' slabs. Tip Don’t worry about being too exact when coarse chopping. This cut is mainly used to prep vegetables for cooking, so their final shapes don’t need to be perfect. Step 6: Rotate & cut Give each of the slab-cut vegetable halves a quarter-turn and then slice the slabs vertically into ½' to ¾' pieces until you have a coarsely chopped pile. Did You Know? The food processor, a French invention, is another way to coarse chop vegetables—just drop in large chunks and whir for about 5 seconds.