Knife Skills - How to Brunoise a Shallot

In this video, Mahalo Chef Eric Crowley‬ shows you how to brunoise a shallot.

What You'll Need
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Sharpened knife* Cutting board

1. Chop off the top part of the shallot.
2. Place the shallot on the cutting board with the curved or flat side down so that it won't rock back and forth when you are trying to cut it.
3. Grip the knife with your middle, ring and pinky finger around the handle and your thumb and pointer finger around the hilt of the blade.
4. Hold the shallot with your fingers curled under so that you don't accidentally cut yourself.
5. Slice through the shallot, making parallel cuts lengthwise, but don't cut all the way through the top (slices will all still be attached).
6. Turn the shallot a quarter turn and slice through it widthwise.

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[nathandaniel]

I need to brunoise shallots every day at my new job, we do it a little different where we peel off a couple layers, slice them into thin strands then cut those stands/matchsticks into a brunoise.

I thought mine looked good until a chef threw it out saying it's shit. The method in the video is great unless you want really consistent and precise brunoise.