So as crazy and silly as I feel typing this post out, I think perhaps it will help a new cook who just never thought about it.
After cutting off the bottom and the top leafy part of your celery, wash each stalk well, getting any dirt or grime out of the grooves. Instead of simply slicing the stalk, lay it down on a cutting board and slice each stalk into two or three long stalks. Keeping them held together with your index and thumb, now cut crosswise, about every 1/4 inch, slicing through all three pieces of the stalk of celery.
You know have very small, uniform, diced celery pieces in the amount of time it would have taken you to simply slice them into large bites. This is also great when you have kids that don't like 'big chunks' of celery, and it makes them saute' and cook so much more quickly!
