Limited Edition Collector Blades
How to Cut Radishes: Slices, Wedges, Matchsticks and Garnishes
How do you cut radishes? Trim off the leafy top and the thin root tail, then halve or quarter them for roasting, slice them into thin rounds for salads, or cut planks and then matchsticks for slaws and tacos. Our pick is the Dalstrong Shogun 6" Nakiri ($159), Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. Its thin, flat blade makes paper-thin, even rounds that a thicker knife tends to crack.
Radishes add crunch and a peppery bite to salads, tacos and grain bowls. Thin, even cuts make all the difference.
Cuts and uses
| Cut | Best for |
|---|---|
| Paper-thin rounds | Salads, tacos, toast, pickles |
| Halves or quarters | Roasting, crudités |
| Matchsticks | Slaws, spring rolls, bowls |
| Wedges | Sautéing, snacking |
Step by step
1. Wash and trim. Scrub off any dirt, cut off the greens and the root tail.
2. Make a flat base. Slice a thin piece off one side so the radish won't roll.
3. Slice. With the radish on its flat side, cut thin rounds using a claw grip. Move slowly; radishes are small, so keep fingertips tucked.
4. Matchsticks. Stack a few slices and cut them into thin strips.
5. Chill. Drop cut radishes into ice water for 10 minutes to crisp them.
Daikon and watermelon radishes
Large radishes like daikon and watermelon radish are cut more like carrots or turnips. Peel daikon, cut it into manageable lengths, then into planks, sticks or rounds. Watermelon radishes are prized for their pink interior, so slice them into thin rounds to show it off.
Don't toss the greens
Fresh radish greens are edible. Wash well and sauté them with garlic, or blend into pesto.
Serving ideas
- Thin rounds on buttered bread with flaky salt
- Quick pickles with vinegar, sugar and salt
- Roasted halves, which turn mellow and sweet
- Matchsticks on tacos with lime
Buying and storing
Look for firm radishes with bright, fresh greens. Remove the greens before storing so the roots stay crisp longer. For other root vegetables, see how to cut turnips and how to cut beets.
Knife technique for produce
Set your cutting board on a damp towel so it can't slide. Hold the knife with a pinch grip and guide the food with your other hand in a claw, fingertips tucked under, as covered in how to hold a kitchen knife. Cut round vegetables in half first so they sit flat and can't roll. Let the blade slide forward through the food instead of pressing straight down, and keep the pieces a similar size so they cook evenly.
Keep your edge sharp
Clean cuts depend on a sharp edge. Cut on a wood or composite board, hand-wash and dry your knife right after use, and give it a few light strokes on a ceramic honing rod before each session. A sharp knife needs less force, which makes it safer and more precise.
Our top picks
Nakiri Knife 6", Shogun Series, ELITE ($159). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish.
Lionswood Teak Cutting Board, Medium Size ($169). A large, knife-friendly board for produce prep.
FAQ
What knife is best for slicing radishes?
A thin, flat-edged knife. The Dalstrong Shogun 6" Nakiri ($159) makes paper-thin, even radish rounds.
Do you need to peel radishes?
Small red radishes don't need peeling. Daikon usually does.
How do you make radishes crispier?
Soak cut radishes in ice water for about 10 minutes.
Can you eat radish greens?
Yes. Sauté them or make pesto.
How do you keep radishes from rolling?
Slice a thin piece off one side to make a flat base.
