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Tutorial

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Mahalo expert chef Eric Crowley demonstrates how to properly mince a shallot.
http://www.mahalo.com/knife-skills-how-to-julienne-a-shallot/#reference_1

What You'll Need
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Sharpened knife* Cutting board
Shallot, peeled 

Instructions
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1. Peel the shallot by removing its papery skin. You may then remove the top and barely trim the root end away. This should create a flat side that can be used to lay on the cutting board.
Grip the knife with your middle, ring and pinky fingers around the handle. Clasp your thumb and forefinger on each side of the blade's base to control cutting. Curl the fingertips of your other hand on top of the shallot to keep it in place.3. To make parallel cuts, place the blade close to the root end without going through it. The root will hold your initial slices together and make the process easier. Using a forward and downward motion, proceed to slice the shallot into thin strips.
4. Rotate the shallot 90
° and place the tip of the blade down onto the board. Use the back of the blade to make a rocking motion that will make perpendicular cuts. 5. As the shallot becomes narrow and difficult to hold, turn it on its freshly-cut side and continue cutting as above. 
6. Sweep the blade across the board to gather the shallot pieces into a pile. Chop the blade over the pile repeatedly to reduce the pieces into tinier cubes.
7. To create an even finer mince, hold the knife parallel to yourself and use the handle to cut with the back of the blade. Simply utilize an up and down motion to run the blade over the pieces.

Read more by visiting our page at:
http://www.mahalo.com/knife-skills-how-to-mince-a-shallot/