Start from the bottom of the carrot. That’s the skinny end of the carrot. Holding onto the thicker end gives you a better grip on the carrot as you cut it.

Slice your carrot into about ⅛ inch slices, continuing until you’ve reached the thickest end of the carrot. Discard your end piece that will have some stubby, stubborn green bits.

All these shapes are easier to cut into if your carrot is cut into a rectangle. This makes it easier to keep the carrot stable on your chopping board.

To make the sticks, cut 1/4 inch slabs from each rectangle, stack these slabs on top of one another and cut the stack into 1/4-inch strips.

To julienne, use the same process as you would to make carrots sticks. Cut 1/8 inch slabs ( instead of 1/4 inch) from the rectangle. This is a finer cut than the carrots sticks. Flip and stack your 1/8 inch slabs and cut them into 1/8 inch strips.

To dice, cut your carrot into 1/4 inch slabs. Flip and cut those slabs into strips. Cut across the strips, by about 1/4 inch. This will give you little cubes of carrot.