• Snap each celery rib from the base of the stalk. 
• Rinse the celery under the tap, using cool running water. Run your fingers along the inside of each rib, rubbing gently to remove any lingering dirt or debris.
• Place your rinsed celery ribs on your cutting board. Use a sharp knife to trim the large white stem.
• Rotate your celery, trimming the tops off at the “knuckle” where the top joins the stalk. You can throw these out or keep them for making stock later.

For Sticks

• Line up the celery where the edges meet up evenly, cutting each rib in half or thirds. You can make the choice depending on your preferred length.

For Larger Chunks

• First, line up your celery pieces and slice into chunky pieces.
• Move the knife down until it is cut all the way down to the end.

For Fine Dice

• First, you’re going to cut the celery lengthwise three or four times, into thin strips. Use the tip of your chef’s knife to do this.
• Next, rotate and line up the strips. Cross cut them into tiny pieces.

For Bias Slices

• Firstly, turn your celery at a 45-degree angle on the chopping board. This is much easier (and safer!) than trying to angle your knife. Your cutting motion will be straight, but your celery is at an angle, giving you a fancy, elongated diagonal cut.
• Slice your celery ribs to the desired thickness along the angle, all the way down.