Wash your green onions thoroughly with water.

If there are any yellowing, wilting or rotting leaves, be sure to snip these off and discard.

Cut off the very end of white root ends and discard.

Line up the green stalks to ensure you’ll be cutting them neatly and evenly. If you have a lot of green onions to cut, you can stack them on top of each other to allow for simultaneous cutting.

Use a sharp knife to cut the green onions into your desired length and shapes. If you’re using it as a garnish, you’ll want very thin slices. For ramen and sushi, you’ll want to do long, vertical slices.