This may seem intuitive to most, but it was a light bulb moment for me years ago when I figured out how to mince chives into the smallest pieces.
It’s pretty simple. But the first key is having a razor sharp chef’s knife. Japanese knives are best for this type of precision cutting, too, because their blades are thinner than their German counterparts.
Lay long strands of washed and dried chives on a cutting board. Cut them in half.
Now pick up one stack and turn it so the two cut sides are side by side.
Gather them together in a bunch and cut off about 1/4 inch so that the ends are even. Discard that first cut. Now slice as thin as you possibly can.