Limited Edition Collector Blades
How to Cut Chives Without Bruising Them
How do you cut chives? Gather the chives into a tight bundle, line up the ends, and slice thinly across the bundle with a very sharp knife using a gentle forward slicing motion. Avoid chopping or rocking back and forth over them, which crushes and bruises the stems. 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 flat, razor-sharp edge slices through a whole bundle in one clean stroke, which keeps the delicate stems from bruising.
Chives are a classic finishing herb for eggs, potatoes, soups and fish. Because they are so delicate, technique and a sharp edge matter.
Cuts and uses
| Cut | Size | Use |
|---|---|---|
| Fine snips | 1/8" | Eggs, baked potatoes, sour cream, butter |
| Batons | About 1" | Salads, plating |
| Long lengths | 3" to 4" | Elegant garnish |
| Bias cut | Thin diagonals | Soups and noodles |
Step by step
- Rinse and dry. Wet chives clump and stick to the blade; dry them thoroughly.
- Bundle. Hold a small bunch together and tap the ends even on the board.
- Trim. Cut off any dry or brown ends.
- Slice. Using a claw grip on the bundle, slice across in thin cuts with a forward motion. Move your guiding hand back a little after each cut.
- Don't go back over them. One pass gives bright, clean pieces; re-chopping bruises them.
Knife or scissors?
Scissors are handy for snipping a few chives straight over a dish. For larger amounts and the cleanest cuts, a sharp knife is faster and more even. The Dalstrong Professional Kitchen Scissors ($79) work well for quick snips.
Why sharpness matters
A dull blade crushes chives instead of cutting them, leaving dark, wet, bruised pieces. A sharp edge leaves them bright green and fresh-tasting. Give your knife a few strokes on a honing rod before cutting herbs.
When to add chives
Chives lose flavor and color with heat, so add them at the end or just before serving.
Storing
Wrap fresh chives in a slightly damp paper towel inside a bag in the fridge. Cut chives are best used right away. See the best knife for chopping herbs and how to chiffonade for other herbs.
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's the best knife for cutting chives?
A very sharp, flat-edged knife. The Dalstrong Shogun 6" Nakiri ($159) slices a whole bundle cleanly without bruising.
Should you cut chives with scissors or a knife?
Scissors for a few; a sharp knife for larger amounts and cleaner cuts.
Why are my cut chives dark and mushy?
The knife was dull or you chopped over them more than once.
When should you add chives to food?
At the end, since heat dulls their flavor and color.
How do you store fresh chives?
Wrapped in a damp paper towel in a bag in the fridge.
