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What Is a Chiffonade? How to Chiffonade Basil and Greens
What is a chiffonade? Chiffonade is a knife technique that cuts leafy herbs and greens into thin ribbons. Stack the leaves, roll them tightly into a cigar, then slice across the roll with a very sharp knife. Our pick is the Dalstrong Shogun 8" Chef Knife ($129), Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. A thin, sharp edge slices delicate basil cleanly instead of crushing it, which keeps it from turning black.
The word comes from the French for "rag," a nod to the soft ribbons it produces. It's a classic garnish for pasta, salads, soups and bruschetta.
Best leaves for chiffonade
| Leaf | Ribbon width | Use |
|---|---|---|
| Basil | Very fine | Pasta, caprese, pizza |
| Mint | Fine | Salads, drinks, desserts |
| Sage | Fine | Brown butter, roasts |
| Spinach | Medium | Soups, sautés |
| Kale, collards | Medium (remove stems) | Salads, braises |
How to chiffonade, step by step
- Wash and dry. Dry leaves completely; wet leaves slip and clump.
- Stack. Lay 6 to 10 leaves of similar size on top of each other, largest on the bottom.
- Roll. Roll the stack tightly lengthwise into a cigar.
- Slice. Holding the roll with a claw grip, slice across it in thin, smooth strokes, moving the blade forward rather than pressing straight down.
- Fluff. Separate the ribbons gently with your fingers.
Why a sharp knife matters most here
Basil bruises easily. A dull knife crushes cell walls, and the cut edges darken within minutes. A sharp, thin blade makes one clean cut per ribbon. Slicing with a forward motion, rather than chopping straight down, also helps. If your basil keeps turning black, your knife likely needs sharpening; see how often to sharpen kitchen knives.
Timing tips
- Cut delicate herbs like basil and mint just before serving.
- Heartier greens like kale can be cut ahead and refrigerated.
- Add basil chiffonade at the end of cooking to keep its color.
Chiffonade vs. other herb cuts
A chiffonade gives ribbons. Mincing, which is chopping very finely, suits parsley, cilantro and chives, where you want flavor spread evenly. See the best knife for chopping herbs for both methods, and the julienne cut for another classic French technique.
Ways to use a chiffonade
Scatter basil ribbons over pasta, pizza or a caprese salad right before serving. Fold mint ribbons into fruit salads, tabbouleh or yogurt sauces. Fry sage ribbons briefly in brown butter for gnocchi or squash. Stir spinach or chard ribbons into soups in the last minute of cooking so they wilt but stay green.
Other knives that work
A santoku like the Gladiator 7" Santoku ($79) also works well; its flatter edge suits the forward slicing motion.
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
Chef's Knife 8", Shogun Series, Elite ($129). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. Thin and sharp for delicate herbs.
Santoku Knife 7", Gladiator Series, Elite, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. A 7" santoku.
FAQ
What knife is best for chiffonade?
A very sharp, thin chef's knife. The Dalstrong Shogun 8" Chef Knife ($129) slices basil cleanly without bruising.
How do you keep basil from turning black when cutting?
Use a very sharp knife, slice with a forward motion and cut just before serving.
What does chiffonade mean?
It's French for a ribbon-like cut, from the word for rag.
Can you chiffonade spinach?
Yes. Remove tough stems first and cut slightly wider ribbons.
Is chiffonade the same as julienne?
No. Chiffonade is for leaves; julienne cuts vegetables into matchsticks.
