This is how I do it

Usually, I shred the green onions with a knife, but I found that using a fork is much faster.Usually, I use a knife to make the threads, but it's hard to get it small enough. But with a fork, it's so easy.At Step 4, you can also cut long strands to make shredded white leek! Recipe by Kapizou

A lot of chefs still use this as a way of evaluating a prospective employee's knife skills. It can take a little practice. The challenge is to not waste half of your shallot.

Saw the chef at work doing this. And thought 'Why haven't I been doing this all my life!?'

Everyone cuts lemons into 8 wedges lengthwise, but if you do it that way there's a high chance that the cut side of the wedges will be the sac wall...which means that when you squeeze the wedge, the juice goes flying everywhere. So I came up with this cutting method. I wanted to teach this method to my children, so I wrote it down here.Lemons cut into 8 lengthwise wedges are fine, but since it takes the same amount of effort anyway, I like to go with this method, which results in nice cut sides. The walls of the lemon sacs won't be on the cut sides of the wedges, so the wedges are easy to juice and look beautiful too. Recipe by kebeibiko

I used to use a method of diagonally slicing the leek and then mincing from there, but...for some reason that was pretty difficult for me. (lol). So I thought, wouldn't it be easiest to just push the knife into the leek to make the cuts? And when I tried it, it was so easy! I uploaded this so that I could teach to my kids.Please absolutely make sure to hold the edge of the blade away from your other hand! It's dangerous. A knife with a small blade will probably be easier to handle. You can mince the leek into any size that you want. For as much as you need. Recipe by Nao mama

#Restaurant STYLE

I discovered this method while making many dishes using avocados.This method is easy if the avocado is ripened. It can be used on those that aren't too ripe as well, although the skin may be difficult to peel at times. Recipe by Koyuri