Rinse the whole shallots and dry them before cutting. Separate any bulbs joined in a cluster, trim the dry ends, split each bulb lengthwise and remove the papery skin. Set each half flat-side down before slicing, dicing or mincing it.
Separate, trim and peel
Some shallots come joined in a clove-like cluster. Pull the bulbs apart at their natural seam with your fingers. Trim the root and stem ends, cut each bulb in half lengthwise, then peel away the papery outer layer. University of Wisconsin Extension gives this same trim, halve and peel sequence for shallots.
Put one half cut-side down on the board. That flat face keeps it from rolling while you work. Keep the guiding fingertips curled back and move them as the bulb gets smaller.
Make slices or dice
For thin slices, cut across the flat half at the thickness your recipe calls for. For small dice, leave the half cut-side down, make narrow lengthwise cuts, then crosscut the strips into smaller pieces. The shallot’s natural layers help separate the pieces; they do not need to be perfect cubes.
Mince without chasing tiny pieces
For a fine mince, make the crosscuts closer together and finish with a few short, controlled rocking cuts. Illinois Extension describes mincing with a small rocking motion. Keep fingertips curled away from the edge; if the remaining piece is too small or starts to slide, stop and set it aside instead of trying to hold a tiny piece in place.
Use the cut your recipe needs: thin slices stay visibly layered; small dice and a fine mince break the shallot into smaller pieces.
Sources: UW-St Croix Extension, “Shallots” (trim ends, halve vertically and peel); Montana State University Extension, “Shallots” (cluster separation); University of Illinois Extension, “Types of Knife Cuts” (claw grip and mincing motion); FoodSafety.gov, “4 Steps to Food Safety” (rinse produce under running water before peeling or cutting).