STEP 5: TO CUT LARGE CHUNKS Large chunks are primarily used for stocks and sauces that will eventually be strained, or for rustic stews Using your chefs knife, cut the stalks into 1- to 1ẵ-inch pieces STEP 6: TO CUT THIN SLICES For slices to use in salads or sautộs, cut the stalks into - to ẳ-inch half-moons STEP 7: TO CUT BIAS SLICES Slicing the half-moons on a bias (at an angle) will yield slightly larger pieces perfect for things like stir-fries or hearty sautés ...STEP 7: TO CUT BIAS SLICES Slicing the half-moons on a bias (at an angle) will yield slightly larger pieces perfect for things like stir-fries or hearty sautés