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Did you know that there is a quick easy way to get a nice fine dice on these blub vegetables? Try these 3 simple steps next time you are dicing and onion for a fragrant mince base or to use in soups.

If you want to achieve a nice fine dice, the brunoise cut is the cut you use. It will leave you with a nice even pile of small 2mm cubes. Any smaller than this would be considered mincing.

Our mineral oil will help by creating a barrier between your knife and the harmful elements of its environment( aka moisture). So just like seasoning your cast iron pan, our carbon steel knives love that extra TLC. A little oil can go a long way in the care and longevity of your carbon-steel knives.

The Julienne Cut, or Julienning, is a traditional French cutting technique used to get your vegetables into a lovely matchstick shape around 2mm wide. This technique is a great way to present vegetables as it focuses on having them thin and similar in size. Cooking and combing into sauces or stock is also faster due to their thickness.