How to Mince and Chop
Holding the handle of a chef’s knife with one hand, rest the fingers of your other hand on the top of the blade near the tip. Using the handle to guide and apply pressure, move knife in an arc across the food with a rocking motion until pieces of food are the desired size. Mincing results in pieces no larger than 1/8 in., and chopping produces 1/4-in. to 1/2-in. pieces.