Ramsay demonstrates the "three-finger rule" for chopping, with the knuckle of the middle finger forward, protecting the ring and index finger, which are positioned further back. (That is significantly different than Heston Blumenthal's "three-finger rule," which is about how much food you can cram in your craw.)
He showcases the technique on chives first. He then moves to the basil, demonstrating how to make a fine chiffonade of basil without allowing "the goodness" come out. ("The goodness" is exactly as technical of a term as Karl Pilkington's "belly badness.")
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