Jim Davis: Hi there, Chef Jim Davis here for Harris Teeter. I'm going to show you now how to dice using a Chef's knife.
I've got a potato here that I've already peeled. I'm going to cut it off into slices about a quarter of an inch thick. Just like that. I'm going to do them one at a time, you can if you'd like, stack them up but I'm going to do them one at a time, little piece off. We do the same thing over here and that's how you dice with a Chef's knife.
Up next, I'm going to show you how to julienne with a Chef's knife.