Consistency is the key to success when learning how to dice a cucumber. Having uniform pieces makes recipes look more appealing and results in a perfect bite every time.
Cutting a cucumber doesn’t take long, but there are a few things to consider to get an even dice and ensure safety while cutting. For this technique we recommend a 7" Santoku because the length of the blade is the right size for easily cutting the cucumber lengthwise. A chef knife would also work well. Both knives are sharp slicing knives that offer good control, so you can easily cut through the tough skin and into the delicate flesh of a cucumber without wavering.
When prepping cucumbers there is no need to peel them. In fact, the peel is a good source of dietary fiber. If you’re keeping the peel on, be sure to wash the cucumber before preparing. If you are planning to peel them, use a Vegetable Peeler and peel it before you start slicing and dicing.
This method does have you removing the seeds of the cucumber with a soup spoon. While the seeds are perfectly fine to eat, removing them makes the cucumber less watery when adding to recipes. But, the choice, really, is yours.
When selecting a cucumber at the grocery store or farmers market, look for those that are firm without blemishes or soft spots. Cucumbers also must be kept cool so they maintain their firm, crunchy texture.