15 Common Foods You’ve Been Cutting All Wrong

Even the best home cooks fumble with prep sometimes. It’s easy to waste good food—or time—when you’re slicing and dicing the hard way.

A better method can save your fingers, reduce the mess, and even make cooking more fun. Once you learn a few of these tricks, chopping gets faster, cleaner, and way more satisfying.

1. Avocados

Digging in with a spoon often leaves a mess and wastes the creamy edges. Instead, quarter the avocado after halving and removing the pit—then peel the skin off gently.

You’ll get cleaner slices and more even chunks for salads or toast. It’s less slippery and a lot less frustrating.

2. Mangoes

Trying to peel first or cut down the middle leads straight to frustration. Slice down the sides of the flat, oblong pit instead—then score the flesh in a grid and push it outward like a hedgehog.

Now it’s easy to slice the cubes off with a knife. Juicy, sweet, and no wrestling involved.

3. Bell Peppers

Most people slice from the top and dig out the seeds, but it’s messier than it needs to be. Instead, stand the pepper upright and slice the sides off around the core in four clean panels.

You’re left with flat pieces and zero seeds spilling everywhere. Bonus: It’s faster and prettier for stir-fries.

4. Onions

Chopping off both ends first makes the layers slide and fall apart. Leave the root end on, slice the onion in half through the root, then make your cuts.

It holds everything together and helps you chop more evenly. Less slipping, more slicing, and fewer tears all around.

5. Garlic

Peeling garlic one clove at a time wastes precious minutes and patience. Lay a clove under the flat side of a knife and give it a firm press—the skin slides right off.

The clove also starts to break down, making it easier to chop or mash. It’s the kind of shortcut that feels like magic.

6. Tomatoes

Using a dull or straight-edge knife squishes the tomato and tears the skin. A serrated knife, like a bread knife, glides through cleanly without pressure.

It preserves the shape and saves the juice. Your slices will be prettier, your sandwiches tidier, and your life slightly better.

7. Pineapple

Slicing off the top and bottom, then cutting rings, leaves behind tough skin and eyes. Stand the pineapple upright and slice downward in strips around the core for better control.

Once peeled, cut the flesh into quarters, slice off the core, and cube it up. Way less waste, way more flavor.

8. Watermelon

Traditional wedges are huge, messy, and hard for kids to handle. Slice the melon in half, lay it flat, then cut crisscross to make neat sticks.

They’re easy to hold, less juicy on the fingers, and great for parties. Plus, they stack beautifully for fridge storage.

9. Kiwis

Scooping kiwis with a spoon often wastes the sweet flesh near the skin. Trim the ends, then use a vegetable peeler or gently slice off the skin with a small knife.

You’ll get smoother slices for parfaits or fruit salads. It’s a little extra work with a lot of payoff.

10. Potatoes

Trying to dice round potatoes without creating a flat surface is a slip hazard. First, cut them in half lengthwise to give yourself a stable base.

From there, slicing is quicker and safer. It’s especially helpful for prepping a big batch of roasted potatoes or mash.

11. Butternut Squash

Peeling it whole is awkward and hard on your hands. Cut off the top and bottom, separate the neck from the bulb, and peel them as two parts.

Then scoop out the seeds and chop. It’s easier to manage and makes this tough veggie much less intimidating.

12. Lemons

Slicing lemons into round discs doesn’t release much juice. Roll it on the counter first, then quarter it lengthwise before squeezing.

You’ll get more juice with less strain. Plus, it’s easier to avoid seeds falling into your food or drink.

13. Cabbage

Cutting a whole cabbage into thin ribbons is tough and uneven. First, halve it through the core, then cut into wedges and slice from the pointed end.

The leaves stay together, and your slices come out thin and even. Perfect for slaws, sautés, and crunchy taco toppings.

14. Cucumbers

Peeling cucumbers fully or slicing them plain can be bland. Try scoring the skin with a fork before cutting—it gives the slices texture and helps hold seasoning.

It’s a small step that makes a big visual difference. Bonus: The ridges catch salt, vinegar, and dressing even better.

15. Apples

Peeling, coring, then slicing wastes time and often cuts away too much fruit. Instead, slice off the four sides around the core—like a box—and toss the center.

You get cleaner pieces, better control, and less mess. It’s the kind of trick you’ll never unlearn.