If you're a budding chef and you've got an Esquire magazine subscription, you can find out how to chop vegetables like a master.
Chef Colin Bond told Esquire magazine about some top tips to help you if you "fancy a spot of julienning".
First, you need to ensure your blade is freshly sharpened - blunt knives are difficult to control.
French knives are the best to use, Bond told Esquire magazine, as they are designed to rock on the chopping board as you go.
In terms of grip, Bond says to hold the knife like a tennis racket so you get a good level of control while chopping.
Curl your non-knife-holding hand in a "claw-type fashion", he told Esquire magazine, saying this will protect your fingers.
Rest the blade against the fingers then "slice in a rocking motion pushing the blade down and forwards".
"By moving your non-cutting hand along the vegetable you can control the thickness of the slices. Start slow and when you get used to the movements build up speed," Bond said.
The NHS recommends eating five 80g portions of fruit and veg every day to stay fit and healthy.
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Posted by Annah Lansdown 