Start by selecting fresh celery stalks that are firm and crisp. 

Rinse the celery stalks under cold water to remove any dirt or debris. Pat dry.

Trim off the leafy tops, any bruising, and the wide, whiter base of the celery stalks. 

Slice the celery stalks into smaller sections, about 2 to 3 inches in length. This will make it easier to handle and dice.

Take one section of celery and place it flat on the cutting board. Hold it firmly with one hand, making sure to curl your fingers inwards to protect them.

With the other hand, make vertical cuts into the celery. Start from one end of the celery section and work your way towards the other end, keeping the cuts evenly spaced.

Depending on the desired size of the dice, you can make the cuts closer together for smaller pieces or farther apart for larger pieces. Aim for uniformity in size to ensure even cooking.

Once you have made the vertical cuts, rotate the celery section 90 degrees and make horizontal cuts. 

Continue dicing the celery sections in the same manner until you have diced all the celery stalks you need for your recipe.

Gather the diced celery and transfer it to a bowl or container. You can now use the diced celery in your recipes or store it in the refrigerator for later use.

You can store diced celery for about three days. Keep it covered and cold, and look for browning around the edges. When you see brown edges, the diced celery is becoming soft and is starting to go bad. Discard brown or moldy pieces of celery.