How to cut chives into thin rings using the reverse cutting technique
Chives require a particular cutting technique to avoid crushing their stems and to obtain dry, crunchy rings.
Learning basic knife techniques not only makes you look like an experienced cook, it's also a matter of safety. According to Simply Recipes, many things can go wrong when preparing simple tasks: the cutting board or the food can shift, and the blade can slip if too much pressure is applied.
Chives are a slender-stemmed herb related to onions and other alliums. According to Prevention, the most common variety in the United States is French chives. They are often confused with green onions and scallions, but the Escoffier School of Culinary Arts notes that they are different species. Their bulbs are rarely eaten, and their delicate flavor makes them ideal for garnishing.
According to Prevention, chives are ideal for garnishing soups, roasting meats like a leg of lamb, or adding to a creamy salad with smoked salmon. Because they are delicate, they should be cut carefully.
According to Serious Eats, the proper method is known as reverse slicing. Place only the tip of the knife on the cutting board at a low angle, with the chive between the cutter and the blade. Without lifting the blade or applying pressure, slide the tip towards the cutter and make a thin slice at the end of the chive.
Williams Sonoma might recommend kitchen shears, but according to Serious Eats, shears exert downward pressure and can crush the stems, the opposite of reverse slicing. This technique produces ultra-thin slices without crushing the stems, so the chives don't release excess moisture when chopped.
Like any knife technique, reverse slicing requires practice. Once mastered, the result is well worth the effort.
