Now that you've mastered foundational cuts like julienne and dice, it's time to put those techniques into action. In this post, we’ll show you how to prep some of the most common (and often intimidating) ingredients—onions, peppers, and vegetable florets—with confidence and precision.

With the right knife and a little practice, these everyday tasks become not only easier, but more enjoyable.

How to Dice an Onion

The onion is the cornerstone of countless recipes, yet many home cooks avoid dicing it properly. Here’s a foolproof method.

Chef slicing an onion in half vertically through the root end using a Shun chef’s knife on a hinoki cutting board.

1. Trim the top, but leave the root end intact to hold the layers together.

Chef trimming the top of a halved onion with a Shun chef’s knife while keeping the root end intact for stability.

2. Trim the root end slightly, but leave the onion layers connected.

Hands peeling away the outer skin of the onion after slicing in half to prepare it for chopping.

3. Cut in half from root to tip and peel off the outer skin.

Chef making horizontal cuts into the onion, stopping just before the root to keep the layers together.

4 . Place flat-side down and make horizontal slices, being careful not to cut all the way through the root.

Chef using a Shun knife to slice vertically into the onion, creating layers for an even dice.

5. Make even vertical cuts of whatever width you want your final pieces to be. Keep root end intact.

Chef finishing a fine dice of onion with smooth, downward cuts, showing uniform pieces on the board.

6. Slice crosswise to dice. Discard intact root end or save for stock.

Shun Tip: A sharp Shun blade slices cleanly through onion layers, reducing cell damage and limiting the release of tear-inducing compounds.

How to Slice a Bell Pepper

Bell peppers can be tricky because of their hollow shape and slippery skin. Use this method for clean, even strips or dices.

A hand begins slicing the top off a green bell pepper using a Shun Classic Chef's Knife on a wood cutting board.

1. Cut off the top and bottom of the pepper.

The top of the bell pepper is removed, exposing the inner seeds; the knife is poised to slice down the side.

2. Make a vertical cut to open the pepper and lay it flat.

The pepper is laid flat, and the hand begins trimming away the white ribs inside with a Shun Classic Chef’s Knife.

3. Remove the seeds and ribs with the tip of your knife.

A clean pepper strip is being sliced into even segments with a downward slicing motion.

4. Slice into strips (julienne) or dice as needed.

Shun Tip: The thin, razor-sharp edge of a Shun knife will glide through pepper skin effortlessly, eliminating tearing or slippage.

How to Break Down Broccoli and Cauliflower Florets

Perfect for steaming, roasting, or stir-frying, properly prepped florets cook evenly and look beautiful on the plate.

A Shun Classic Chef’s Knife cuts into the thick stalk of a head of broccoli

1. Trim the stalk and remove any outer leaves.

The hand holds the broccoli firmly as the knife slices further through the stalk, separating florets.

2. Separate the head from the stalk.

A single broccoli floret is being separated by cutting into the branching stem with the knife tip.

3. Use the tip of your knife to separate florets from the central stem. Cut larger florets into even-sized pieces.

Shun Tip: Use a nimble utility or paring knife for more detailed trimming around the core. The precision of a Shun blade gives you total control.

The Right Cut Starts with the Right Tool

Using a Shun knife isn’t just about sharpness; it's about how easily the blade becomes an extension of your hand. Whether you're breaking down an onion or trimming florets, Shun’s balance, control, and edge retention help you prep faster and cleaner.