Limited Edition Collector Blades
How to Cut Lemongrass (Bruise, Slice & Mince)
How do you cut lemongrass? Trim the root end and the dry upper stalk, peel away the tough outer layers, bruise the stalk with the back of your knife, then slice the tender lower part thinly or mince it. A heavy blade makes bruising easy. The Dalstrong Gladiator Series 9" Chinese Cleaver ($99) is German X50CrMoV15 at 54–56 HRC, with a wide, flat side for smashing aromatics and a sharp edge for fine slicing.
Step by step
- Trim the base about ½ inch.
- Cut off the top where the stalk turns dry and green, usually the top third to half. Save it for broth.
- Peel off 1–2 tough outer layers until you reach the pale, tender core.
- Bruise it. Press or tap the stalk with the flat or spine of the cleaver to release the oils.
- Cut for your dish.
Cuts by use
| Use | Cut |
|---|---|
| Soups and curries (remove before serving) | 2–3 inch pieces, bruised |
| Stir-fries, marinades | Thin slices, then minced |
| Curry pastes | Thin slices, pounded |
| Tea, infusions | Bruised lengths |
Mincing lemongrass
Slice the tender core into very thin rounds, then rock your knife back and forth through the pile until fine. Lemongrass is fibrous; a sharp edge matters. If the knife is struggling, it needs honing.
Our picks
Chinese Cleaver Knife 9", Gladiator Series, NSF Certified ($99). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified.
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. For very thin slices.
Nakiri Knife 6", Shogun Series, ELITE ($159). A Shogun Series nakiri: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish.
Storage
Wrap fresh stalks in a damp paper towel in the fridge, or freeze trimmed, sliced lemongrass in a bag and use it straight from frozen.
Related: best knife for chopping herbs and how to cut bok choy.
Hone before you start with a ceramic honing rod ($79). More: knife safety tips.
FAQ
How do you cut lemongrass?
Trim the ends, peel off the tough outer layers, bruise the stalk, then slice the tender lower part thinly or mince it. A Chinese cleaver like the Dalstrong Gladiator Series 9" Chinese Cleaver ($99) bruises and slices it easily.
What part of lemongrass do you use?
The pale, tender lower part of the stalk. The tops can flavor broth.
Do you need to bruise lemongrass?
For soups and teas, yes; it releases the aromatic oils.
Can you freeze lemongrass?
Yes. Freeze trimmed slices or stalks and use from frozen.
