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 chef’s knife, cut the
stalks into 1- to 1½-inch pieces.
STEP 6: TO CUT THIN SLICES For slices to use in salads
or sautés, cut the stalks into ⅛- to ¼-inch half-moons.