Gently rinse and scrub off any dirt from the stalks and bulb of the onions.

Peel off any slimy or wilted outer layers.

Using a sharp knife, cut off the root end about 1/4" above the string roots. Turn the green onions around and do the same for the top ends of the onions.

Arrange the green onions so they're all in an even line then chop as desired into a fine chop, thick chop or angled chop using a smooth circular motion with the knife. The knife should be held at a 90° angle to the scallions for regular chops or a 45° angle for an angled/on the bias chop.