Shelf · Knife & prep · No heat
Chiffonade
Stacking soft leaves, rolling them into a cigar, and slicing across to make fine ribbons.
Why it works
Delicate herbs like basil bruise the moment they are crushed, and bruised basil goes black and smells of grass. Rolling and making one clean pass per ribbon means each leaf is cut once instead of chopped many times.
The tell
The ribbons are bright green, separate loosely, and the board stays clean rather than smeared dark.
- Chunk
- Baton
- Matchstick
How it fails
A dull knife tears and bruises no matter how carefully you roll — this is the cut that most needs a sharp blade. Cut it last, right before serving, because ribbons darken within minutes.
Open the card in Rikaido
In the app, the card opens on the recipe step that names it, with the tell drawn.
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