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Cutting a cup of chives ever day until this Reddit says they’re perfect. Day 3
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Cutting a cup of chives ever day until this Reddit says they’re perfect. Day 3


Sharpened my knife
Rolled a wet paper towel around it
Slowed my cuts to work on consistency

by F1exican

42 Comments

  8. pvssylord

    been years since i worked in a kitchen but i’m living for this series tbh

  9. FarFigNewton007

    Perfection is the enemy of excellence. You will overlook every excellent achievement because it isn’t “perfect”.

  12. mangosal

    Bottom right quadrant towards the origin, try again

  13. ChefFrankieD23

    Been here since day 1. Very big improvement. You made me think about my cuts yesterday while chopping chives so ty.

  15. YoureAGlizzardHarry

    Trust your left hand more. You can feel consistent movements with your guide knuckles just as well as you can see them

  16. Fragrant-Doctor8782

    My eyes…just put them in a blender.
    See you tomorrow.

  17. Royal_Cryptographer7

    Getting better. I’m impressed at the improvement over 3 days. Cya tomorrow.

  19. nikki_jayyy

    Not a comment on these chives but just some food for thought-

    If you’re strictly doing this to work on technique, something to also consider is HOW you’re holding the chives as you cut.

    If the chives are straight and you aren’t death gripping them, then it’s easier to get straighter, more even cuts and you’ll avoid the odd wedge-shaped cut chive

    If you’re down to go slow, pay attention to working on the motion of holding the chives together (gently) and being able to move your hand down the bunch as you cut. Thinking about this helped me be faster, smoother and more consistent

  21. VerbalThermodynamics

    I’m checking this sub for these posts daily.

  22. PM_Me_Your_Deviance

    It’s still be bit inconsistent. The smallest bits are about 1/4 the size of the largest.

    That said, it looks good enough to me. *shrug*

  23. ChargedSkull

    Seeing improvement everyday, keep up the good work chef!

  25. Worried_Start_9605

    Needs better consistency on size, your cuts look better today but your sizes still vary too much. But I will say you can tell you sharpened your knife they don’t look smashed and abused. Definitely better than yesterday see you tomorrow morning 🫡

    Edit: take your time use the claw to maintain the movement of you knife let your knuckles guide the blade as opposed to just using that hand to hold the chives in place. Consistency is the hardest part.

  26. ServerLost

    What knife are you using? If it’s a big ol beater might explain why there are so chonky.

  27. maybeitstimetorun

    Looks like they are a bit moist from the start. Try to let them dry a bit first.

  29. bornfri13theclipse

    Ok. I’ve seen these enough times to chive in.
    You want perfect chives, you have to throw some out. Cut them a few at a time. Take the side of your blade and lay them flat on the cutting board. Take any of them that look irregular and throw them out. Repeat.
    This is the old school fine dining stage way of doing it.

  31. Powerful_Bit_1495

    You need to sharpen and hone the tennis racket you used, chef.

  35. ComfortableTime4111

    Not there yet chef, may I suggest dropping$500 on something Japanese and carbon steel?

  37. Holiday-Outcome-3958

    For everyone else
    What helped you the most?

  39. Awkward-Owl-5007

    Did you cut this with a blender? Go ahead and clock out for me

  41. t3hnosp0on

    Are you sharpening your knife right before you do this?

  42. Purple_Bad_2192

    The sheer, beautiful, monotonous dedication of this is the most kitchen thing ever. We’ve all been there.