Limited Edition Collector Blades
How to Cut Fennel (Bulb, Stalks & Fronds)
How do you cut fennel? Cut off the stalks and fronds, trim the root end, halve the bulb top to bottom, cut out the tough core, then slice or dice. For shaved fennel salad, slice it as thin as possible. A straight-edged knife is ideal: the Dalstrong Shogun Series Nakiri ($159) has an 8–12° edge on a 62+ HRC AUS-10V core, so it shaves fennel paper-thin. For an all-rounder, use the Gladiator 8" Chef's Knife ($79).
Fennel has a mild anise flavor that sweetens when cooked. Every part is edible: the bulb for salads and roasting, the stalks for stock, and the fronds as an herb.
Parts of fennel and how to use them
| Part | Use |
|---|---|
| Bulb | Raw in salads, roasted, braised, grilled |
| Stalks | Stock, soups, under a roast chicken |
| Fronds | Garnish, pesto, salads |
| Core | Remove for raw dishes; leave in for wedges so they hold together |
Step by step
- Cut off the stalks where they meet the bulb. Save the fronds.
- Trim the root end and peel off any bruised outer layer.
- Halve the bulb from top to root.
- Remove the core with a V-shaped cut, unless you're cutting wedges.
- Slice or dice. Lay each half flat. Slice thinly for salads or cut into strips and then dice for soups and sautés.
Cuts for different dishes
- Shaved: salads with citrus (see how to supreme citrus).
- Wedges, core left in: roasting and grilling.
- Diced: soups, sauces and stuffing.
- Chopped fronds: like dill, over fish or salads.
Our 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. A flat edge for paper-thin slices.
Chef's Knife 8", Gladiator Series, ELITE, NSF Certified ($79). 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. An upgrade chef's knife for very thin, even slices.
Cooking ideas
- Shaved salad: fennel, orange supremes, olive oil and salt.
- Roasted wedges: oil, salt and a hot oven until caramelized.
- Braised: in stock with garlic until tender and sweet.
Storage
Store cut fennel in a sealed container in the fridge. Sliced fennel browns a little; a squeeze of lemon helps.
Hone before you start with a ceramic honing rod ($79); a sharp edge is safer and gives cleaner cuts. More: knife safety tips.
FAQ
How do you cut fennel?
Remove the stalks, trim the root, halve the bulb, cut out the core and slice or dice. A straight-edged nakiri like the Dalstrong Shogun Series Nakiri ($159) shaves it very thin.
Do you remove the core of fennel?
For raw salads and dicing, yes. For roasted or grilled wedges, leave it in so the wedges hold together.
Can you eat fennel stalks and fronds?
Yes. Use stalks in stock and soups, and fronds like an herb.
How do you shave fennel without a mandoline?
Halve and core it, then slice as thinly as you can with a very sharp, straight-edged knife.
