How to cut carrots 🔴 How to chop carrots into sticks [cubes, for stir fry, finely, soup, salad] 

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🔴 How to cut carrots 🔴
Carrots are a kitchen workhorse. They're second only to onions as one of the most common ingredients in our savory, and occasionally sweet, recipes. They go in our weekday lunch salads and our slow-cooked weekend stews. We eat them raw with dip, roast them to tender perfection, or quickly sauté them for dinner. Really, is there anything the mighty carrot can't do?
Nearly every recipe with carrots starts the same way: peel the carrot and cut it into pieces. Today, let's take a look at some of the most common ways that recipes ask us to transform this skinny orange vegetable into bite-sized pieces.
Carrots are roly-poly things, which makes slicing them challenging and potentially dangerous to our poor fingers. Make sure you secure your cutting board so it doesn't slip while you're slicing, and give your knife a good honing before you start.
When you're making fine cuts, like matchsticks or tiny brunoise cubes, you can also keep the carrot from rolling by creating a base for your carrot. Just trim off a slim piece down the length of the carrot, creating a flat surface. Set the carrot on this side and chop away.
How to Cut Carrots for a Salad
Carrots can be used as an ingredient in salads, but since they are a hard, fibrous root vegetable they should be cut into bite-size and easily chewable pieces. Carrots can be sliced, diced or grated, depending on the type of salad.
Wash and scrub the carrots thoroughly before preparing. Cut off the leafy tops and about ½ inch of the top of the tuber. Also cut off the leggy roots and trim about ½ inch from the bottom of the carrot. Trim off any offshoots, and if the carrot seems to have a tough outer skin, use a vegetable peeler or small vegetable knife to peel the skin off.
To slice a whole carrot, use a large 6 or 8-inch kitchen knife with a sharp blade. Position a carrot horizontally in front of you, on a cutting board. Place the point of the knife down on the cutting board on the far side of the carrot. Use one hand to pinch the back of the knife behind the point and hold it firmly on the board. Keeping the point always on the board, use your other hand to lower the knife blade like a lever through the carrot, cutting it into ¼ inch slices - similar to the action of an old-fashioned paper cutter. This technique is much safer than a typical chopping motion, and also provides more precision.
For a stir fry or Asian-themed salad, you can also try cutting the carrot at a diagonal, to make longer, oval cuts. Tilt the knife at a 45 degree angle. Start at the thin edge of the carrot and work back to the larger top end.
Tips
You can save carrot peelings along with other vegetable rinds and ends to make homemade vegetable broth.
To dice a carrot into small cubes, start by slicing the carrot down the middle. Again, place the knife point down and, starting at the thick top end, use the blade to slice the carrot in half. Place each half cut side down on the cutting board and slice each half lengthwise into 2 or 3 more long pieces. Then, beginning at the skinny end, slice horizontally across the strips of carrot to create cubical cuts.