Finely chopped parsley
Here is a tip on how to get parsley (even without a knife) nice and small:
You need a cutting board and a big sharp knife with a smooth blade. The best with 22-25 cm blade for emergency also 12 cm but it should not be smaller.
Wash the parsley pluck from the stems and put as a pile on the board.
Then place the knife over the pile, place the fingertips of the left hand on the front upper part of the blade and use the handle to move the knife up and down, always moving from one side of the pile to the other.
The knife tip always touches the board. In between times with the knife side everything back together, so you get everything the same fine.
In 1-2 minutes you can weigh a whole bunch of parsley. The first time takes a bit longer, but you have the right movement under control quickly.
In this way parsley is cut in all large kitchens and the technique is called the Wiegeschnitt.
