Vegetable Prep, with Less Fuss
A stable board, a clear workspace, and evenly sized pieces make everyday chopping more comfortable.
Start with a steady surface
Place a damp clean towel under a cutting board to reduce slipping. Clear a space for scraps and set a bowl nearby for chopped vegetables. Use a knife suited to the size of the food and take your time. Keep your fingers away from the blade and never catch a falling knife.
Wash before you slice
Rinse fresh vegetables under running water, including those you will peel. Scrub firm produce with a clean produce brush. Do not use soap on food. Dry leafy ingredients so dressings and oil can cling rather than run off.
Make one flat side
For round vegetables, carefully cut a small slice to create a stable face, then put that side down. Aim for pieces of roughly the same size so they cook at a similar pace. Precision is less useful than consistency for most home meals.
Keep raw meat separate
Use separate boards or thoroughly wash boards, utensils, and surfaces after raw meat, poultry, seafood, or eggs. Wash hands with soap and water. Prepare salad vegetables before handling raw proteins, and keep ready-to-eat foods away from raw juices.
Sources & further reading
Food safety sources checked October 1, 2026. Follow local guidance where it is stricter.
Updated 2026-10-01. How we create and review our guides.