Chiffonade is a knife technique usually reserved for cutting herbs and greens. Leafy greens and herb leaves are cut into long, thin strips and then used as ingredients in dishes or as garnishes. Before you chiffonade, pull off the stems and place the leaves on top of each other. Then stack them according to size -- from small to large -- to ensure that your cuts are even and approximately the same size. Use the knife in a rocking motion to shave the greens. Avoid chopping up and down, as this will bruise and possibly discolor the leaves, and if you're storing your chiffonaded leaves (in the case of herbs, for example), it may cause the food to lose its flavor over time.