beginner2 min read
The Rock Chop: Herbs in Seconds
Master the rocking knife motion used by chefs to chop herbs, garlic, and nuts at speed.
The Concept
In a rock chop, the tip of the knife stays in contact with the cutting board while the heel rises and falls. Your other hand rests on the spine of the blade near the tip, guiding and pressing.
How To Practice
- 1Place a pile of parsley on your board.
- 2Set the knife tip on the board ahead of the pile.
- 3With your free hand fingers on the blade spine, pivot and chop through the herbs.
- 4Scrape the pile back together and repeat.
Safety
- 1Never wrap fingers under the blade — always on top of the spine.
- 2Keep the board dry so it does not slide.
- 3Use a damp towel under the board for extra stability.
