Do you dread the parallel cut when dicing onions? Are you afraid you might cut right through your fingers? Here is a technique that can solve that problem.
My technique is to cut both ends, slice it in two, then fiddle around endlessly and make a horrible mess while weeping. As an extra trick, I may also wipe away my tears with my onion laced hands, forcing me to finish the job in pain with my eyes closed. It works for me.
@@bl6973 Yes.. I have a Z&H set and they are fantastic. My only minor criticism is that with the set I havr, they need to be steeled regularly or tuned with a ceramic rod. I guess they use a softer steel. This also makes them much easier to sharpen and maintain I think.. So works well for me. I also think that a lot of people are obsessed with getting their knives razor sharp. It's doable, but you get an edge that tends to roll more easily. For most kitchen work, you don't need to get them shaving sharp... Unless you plan to shave something! 💁
I’m 71 yrs old. my grandmother taught me as a small child to cut like you first showed. This way to me is so much faster to me than the straight up and down and crosswise then dice cut. Thanks for showing two ways to dice an onion❣️❣️❣️
@@SBVCP moreover almost dull knife could cut an onion. and cutting onion is even simpler than slicing a bread. yet some funny people try to "teach" how to do that. it's like teaching people how to breeze. there are some very special techniques but there is definitely nothing special about this one.
My theory on the origin of the parallel cut: This technique is touted by the French, who frequently use shallots rather than boring "cooking onions". Shallots are smaller, and contain multiple smaller round sections that are tightly wrapped separately from each other. The parallel cut technique ensures that you get small cubes and not rings and crescent shapes from these kind of onions. This is not usually necessary when cutting most modern cooking onion, or Spanish onion varieties. The technique that fascinates me is the one used by street vendors, who quickly peel and onion, and then hack away at one end to create cross hatching (risking fingers and thumbs), and then slice those cubes off the face. They repeat this at a hundred miles an hour until 20 pounds of onions are cubed, or all their fingers are gone.
This is the best explanation on how to properly dice an onion that I've seen. Thank you. This made meal prep so easy tonight!! I can't believe I made it to 65 y/o without knowing how to properly dice an onion!!
Yeah, Shun is behind the times when it comes to sloped bolsters which are much more comfortable to use. They also use a German profile for their Chef's knife (don't like the extra drag, weight, or curve).
It is exactly the way I was taught by my aunt and grandma when I was young. They've been doing it that way since forever. I learned about the parallel cuts just recently from watching Gordon Ramsay and I wondered why they were needed. I still don't parallel cut my onions. Thank you.
I have been cutting the traditional way for…ever. This is a game changer. I learned so much from watching you make pizza dough. You are working your way into my level of Jacque Pepin level of “teachers”. Thank you!
I like how you've acknowledged the difference between home cooks and professional cooks. As a home cook myself, certain things stretch the limits of my neuroplasticity. If you're only dicing as many onions as you can eat, or only breaking down as many whole chickens as you can eat, the wealth of experience just isn't there. It's OK to acknowledge that. I do my onions the same way you demonstrate in this video. I get too many fly-aways when I try to do it the three-axis way. But oddly enough, when I want to finely mince a garlic clove, I do the three-axis cut. At first this may sound strange, because a garlic clove is so small and requires so much precision. But since it's smaller, there's less friction against the blade, allowing it to slide more easily without neuroplastically developing a professional chef's knife skills. And secondly, while garlic cloves do have layers inside of them, they are not nearly as prominent, and they don't tend to shear apart from each other at the worst possible time.
I have always cut onions this way!! I have had pros look at me cutting an onion and shake their head..until they see the nice dice. I've changed a few restaurant workers ways. Thank you for this!! J in Oregon
I like your balance between what's best for chefs and what's better for home cooks. I haven't mastered the floating knuckle technique, so slant cut (which I use already) is less awkward for me. Well-explained and pleasant to watch. Thank you!
I work in a kitchen and often use this technique--they're called radial cuts. You and , incidentally, may be cut from the same cloth. Kitchens are full of conventions, dubious insights, entrenched ideas... There's a lot of legit learning and wisdom too (and great people) but I love the way you turn over the proverbial stones and ask brave questions about apparent kitchen wisdom. Here's another odd thing I do. I was working for a franchise restaurant once that taught me how to make lemon wedges using what they called "sunshine cuts". I don't know that there's a legit name for this approach to cutting wedges but you begin by cutting the lemon in half not pole to pole but through It's equator, so to speak. If you take each half and create wedges by dividing the half into even thirds you end up with a pattern in the wedge that is really nice. Difficult to explain but It's fun, simple and most places I work haven't seen it before. What the radial cut is to onions the sunshine cut is to lemons.
I know it's a joke but I can't help myself! If you use a sharp knife, the onion won't make you cry ever again! I just bought new knives and it's a joy being able to cut onions without wearing safety goggles and having to flee the scene every time the tears become too much for me to handle. Highly recommend :P
Thank you, Helen. For ones who like cooking, this is definitely one of those too-embarrassed-to-ask questions. Another one for me was/still is how to make a perfect fried egg!
Here are my sunny side up egg video: ua-cam.com/video/_qkush2fGQk/v-deo.html You should never be embarrassed to ask. Eggs are one of the trickiest ingredients.
Perfect! You just showed how I've been slicing onions for 40 years in professional kitchens and at home. The parallel cut method really makes no sense whatsoever. Angling the longitudinal slices with the curve of the onion is FAR superior. In my opinion, the parallel cut method was just instituted at some point by a culinary instructor to weed out students with poor knife skills. Unfortunately the the practice has been blindly perpetuated by generations of cooks thereafter. In reality the parallel cut method only introduces inconsistent size and shapes of dices to the final product.
Love this. Thank you for just teaching, instead of trying to be a personality or a youtube star. Everyone else is style over substance. Your stuff gets straight to the point, which is why we're here. :)
100% agree!! It's such a relief to click on a video and it's about teaching techniques, common methods, and relatable situations that are so useful and memorable 👍
I’m so glad this is the first video that I came across. This is truly the best technique I have seen. For the first time in my life I’ve successfully diced onions haha, but this also works really well on tomatoes so thank you so much for sharing ❤️
Thank you for debunking the myth that extra horizontal cuts (running parallel to the cutting board's surface, as usually being recommended in addition to the well-appproved initial vertical slicing pattern) were necessary in order to achieve significantly better (i.e., in terms of "more professional") results when trying to slice an onion into smallest pieces. -- not just because your technique seems totally suitable to achieve the same results faster and with less effort, but also because any cutting pattern which requires to lead the knife towards our fingers should generally be avoided whenever possible.
I attended culinary school, where I was taught the parallel method. However, I intuitively do the technique you show here - cutting along the "grain lines" of the onion, and I prefer it. I also use the "bear claw" as I am dicing the onion.
@@TheZephyrStorm Next you'll be telling people to stick a metal spoon in their mouth whilst cutting onions to avoid irritable eyes. Goggles! Swimming goggles have been the only way around crying eyes whilst onion chopping. That and a gadget I use that had a pull string thing on it and it spins blades in a sealed small bowl/cup. Haven't used a knife for onion cutting since receiving this gadget as a gift last year.
Finally someone else using logic to cut onions! I too dice onions beginning from and ending at a fan out angle in slices along the curve of the onion. I also find the parallel cut totally unnecessary because onions already have layers. Turning it around next to cut perpendicular to the first long slices delivers finely diced onions.
You made me remind my french friend who died of cancer. She had the same short cut hairs with yours and with the same accent. She was also very good cook. Bless you both.
Just wanted to say thanks! Beginner cook here. Never chopped an onion. I saw that parallel cut method and was dubious of mah skillz but I watched this and had no problem chopping up my onion finely. :) Woo hoo!
Hi Ray, so glad this method was helpful for you. I just made an update video on onion dicing that is even easier than this method. ua-cam.com/video/jj5byukVv3A/v-deo.html Hope this helps!
I've been doing this for years. This is the first time I have ever seen anyone else use this technique. Glad to see it being promoted. Did I invent it? Possibly, possibly not. Who cares? It works!
Hi, Helen: You are absolutely right for a home cook not so professional, the parallel cut is tedious and can even be dangerous for some. Ty for this video...and don't forget to post more. I really enjoyed your beautiful accent and friendly demeanor...
WHEEEEEE!!! 😊❤ I JUST diced my best onion *ever* , and it was so easy and *neat* (even when I messed-up a bit, it was easy to recover)!! *THANK YOU THANK YOU THANK YOU* 😊🌸❤
I should have done this a long time ago! Usually the first time I try something it’s a disaster… but even my first time using this method is by far the best dicing I have ever done. Thank you!
Thank you for explaining why chefs use the other method. I have always been using the fan cut because of the dreaded parallel cut. The fan cut is the safest and makes sense to me. I do not cut 50 onions a day.. Great video, very concise. Thank you!
I was just telling someone today that parallel cuts are a joke played on new prep cooks. The joke is that you cut yourself making unnecessary slices. It's a lowsy joke old timers get a kick out of.
Seems to me being a bachelor for many years (which i am) would lead you to learn to be a good cook since you have to cook for yourself...... But I was taught basic skills by age 10 by my mother so......
@Peter Welsh I had zero interest in cooking in my early adulthood, and cooking for myself seemed like a waste of time at that time. I was always a nibbler, too. I'd eat a little here and there throughout the day instead of big meals. Lots of salads, sandwiches and fresh vegetables. Slicing onions I'm good at, but dicing, etc is not a skill I had yet acquired. Also, i only just discovered i enjoyed cooking, so it's only just recently I've begun to try to learn anything more than the bare essentials.
Alex Faye Except they won't, if you make vertical cuts following the shape of the curvature, followed by perpendicular cuts of course. You don't need horizontal "parallel" cuts at all. Try it sometime.
@monkeygirl000 A lot of our food starts with (1) saute garlic, (2) saute onions... And for a lot of those, we use a whole onion, or half an onion. (Our onions are generally smaller than the white ones in the video.) But anyway, just wanted to say your method sounds fine. At least that way, you can get whatever type of cut you need. If you just need rings, you start with those. Then you just go smaller from there.
@@LimitedWard unless your cooking michalen star food AND the dice is course enough to be able to see the size and shape of the onion it doesnt matter even then. once its cooked its irrelivant
Oh, please don't do this. You always are losing contact with the onion. Or we all have always a laser sharp knife? Nope. Sorry, just a classic click bait.
For consistency though, why not? It's a faster method either way without the parallel cut. I used to use both cuts and I got tired of it one day and just did the fan. That's when I realized the parallel cut was bs. Lol
@@mzbelladonna3 possibly you don't cook as much as those (like me) cooks for job. The mothid shown isn't fast, isn't safe. And more, you need a very sharp knife and of that shape. Every chef can say you to never use the extremity of a knife when cutting veggies. I have mine and keep it for me. And doesn't suit everyone, because I have big hands.
Beautiful and convincing. I tried both the techniques but didn't really bother the difference. But when you explained it's quiet clear your 1st tech is way better. Thank you champ.
When cutting by hand, this is how I have always done it. I never heard of the parallel cut until this video. In the professional kitchen, we had a square slicer mounted on the wall... but we cut 50 or 100 lbs at a time 😎
THANK YOU FOR POSTING THIS!!! I always hate chopping onions with a passion. This will help me a lot. BLESS YOU YOU WONDERFUL WOMAN. I wish I could hug you just for this help...
Oh... my... God.... I have seen the light! I tried it today and there’s no going back for me. I’ve been cooking for 20 years and watching cooking shows for even longer than that and I cannot believe NO ONE, not even the chefs that are supposed to be teaching you something, has ever mentioned this technique, they all insist on doing that stupid claw that no way a home cook can master easily. If this is an example of how well you teach your classes, they must be packed. Thank you for sharing this!
I do it this way too. The major difference is we use really sharp knives. For some reason, people haven't figured out how bad dull knives are for their safety. My Veg Knife is a handcrafted Japanese Nakiri from an artesian in Kyoto and It was only about $50USD less than so-called high-end store bought knives. Carbon Steel is harder to maintain but worth it
I use a $2 Chinese knife with soft steel that is very easy to sharpen. It must be rinsed and wiped dry after every operation to prevent it from rusting. I've had it for about 30 years. I was a professional cook for 12 years.
oltedders sharp is sharp. I tell my friends who don’t wanna buy expensive knives to buy a garage sale one and have it professionally sharpened or learn how to sharpen.
YAHOO I AM A SUCCESS!!!!!! IT WORKED PERFECTLY!!!! NOW I AM A ONION DICEDER, IT IS NOT AS FAST AS A RESTAURANT CHEF BUT THEN I DO NOT CUT UP 40 ONIONS AN HOUR EITHER. you make the finer dice by making more fanned cuts, I am so thrilled, I DO NOT HAVE GOOD KNIFE SKILLS, by any stretch of the imagination so when I finally tried this tonight and it worked I have to tell the world. I have always dreaded dicing onions because they looks so uneven. I watched this video several times and IT WORKED PERFECT!! GENIUS TO WHOM EVER THOUGHT OF IT.
Helen, you should have had my Grandfather teach you this decades ago. He owned and operated restaurants here in California during and after the depression era and he taught my mother the technique you show here and she taught it to me. I don't cook professionally except for one day a week on Saturday when I run a food kitchen that feeds the poor, working poor and just plain lonely in my neck of the world. P.S. Do you use the plastic coffee can lid technique for slicing olives or grape tomatoes??? Use two lids and put one down so the inside part of the lid is facing up. Fill the lid with one layer of olives and then place your second lid on top but face down so that the rim of the two lids shield the produce. Then place one hand on top and using a chefs knife slice between the two lids so that your hand and fingers are protected by the lids while you slice through the produce. Works like a charm and impresses the masses LOL.
Wusthof, Dalstrong, Shun, Henckels, Guytou. Not sure what the one used was but it's possible it was a special orderd knife. All of the brands listed above have some extremely beautiful knifes they offer, but your bank account is not gonna be happy with you. Good luck.
@@alanmeyer2699 - concur on the Wusthof. Best kitchen knife I've ever had, excellent balance, great handle, crazy sharp and with a 1000 and a 6000 whetstone I can get it scalpel sharp in just a few minutes.
I bought a knife from Walmart for $20.... It's a "Gotham steel" something or other santoku. For the price, it's the best knife I've ever owned. Solid metal construction, no riveted handle. Is it the BEST knife? Eh, not really. The edge holds well enough, but I've had cheaper knives they held an edge better. I use it every single day for home cooking and I sharpen it about once every two weeks. Where this knife shines for me is the single piece construction and the balance. It feels amazing to hold and there's no handle to get wobbly over time. Add that to the fact that it was only $20 (it came with a smaller knife as well that I don't use often, but my wife loves for her smaller hands) and it's easily the best all around knife I've used
Here's a good list for chefs knives. For below $30, there is the 8" kuma chef. For below $50, there is the Victorinox Fibrox or the Mercer Renaissance. For $90, the Yaxell Mon, for $130 there are the Enso Hd and Dalstrong Shogun. All are great knives at their respective budgets.
Omg!!! Thank you!!! Trying to get a uniform dice on onions seemed like it was in the hands of a “knifing god.” Sometimes granted, sometimes not!!! Those horizontal cuts sometimes helped. I knew there had to be a better way!!! This makes perfectly good sense and I can’t wait to try it!!!!
Hi Helen! great video. No one seemed to notice that you keep the ROOT to hold the onion in place. SUPER IMPORTANT. I learned that from a lady on the TV cooking channel many years ago. The idea of fanning out is sometimes covered by others on youtube, but combining the KEEP THE ROOT method and the FANNING OUT method is the best that i've seen. THANK YOU. I just bought a huge pile of yellow onions (great sale) that I'm going to chop and put in 1 cup baggies to freeze (1st time doing this). Your video will help me keep from making my blood pressure go up (seriously, I'm having severe BP problems) by not having to make the parallel cuts.
@@Molehasmoles I also have to say that I'm disappointed that I post about baguette pizzas on a foodie channel and nobody bats an eye... In my defense I was young and foolish.
There is never any need for parallel cuts. The onion skins are layered anyway, and the layers separate easily, so the 'parallel cuts' are already in place - you are just needlessly adding to them and risking your fingers for no reason.
Paul Baumer Salute, finally someone who gets it. I don’t know what people don’t get about this. And they don’t make the dices the same size. Actually they make them even more uneven. 3 or 2 parallel cuts added to the 10 or more layers don’t make the 10 layers more even.
In don’t really get why she cuts them in a weird angel instead of straight down either. Makes no sense to me. The inner rings will have way smaller dices then the outter rings. If u cut straight down both sides will have lager dices. Same thing.
I've been fanning out for as long as I can remember...but what I never thought to do was to keep the root so the onion stays together. Brilliant! Thank you for sharing!!!!
> You don’t need parallel cuts, the layers of onions negate the need for them That is only true for the inner and middle parts. The outer layers on the sides are almost vertical, thus by skipping the parallel cuts, you end up with long slices on the sides and not with even dices. You need to either make parallel cuts or incisions from the side like she shows in the video.
@@Discordian42 you cut across all the layers with the vertical chop. then you do a 90 degree cut to that, and combined with the "longitudinal straightness" of the onion layers makes for a cut from 3 dimensions. they only appear to not be as cut , because the vertical structural integrity of the onion has remained pretty much intact, as the straight down force applied does not disturb it, as opposed to adding the parallel cut which does disturbs it. Try to cut the onion without the parallel cut, and then take the pieces and spread them out, you will not see any difference
@@AlexandruNeaguPuricelu1 That is simply not true. An onion is round. If you make a vertical cut, then yes, in the middle, there are natural layers, complementing your two cuts to form cubes. But on the sides, there is no structure at all, as the entire piece is part of the same layer at this point. Your vertical cut is practically useless and just matching the structure of the onion here. Or in other words: The same way your vertical cuts apply to a part of the onion, they do not apply to the other part and vice versa, because it is round after all. You will get strips on the sides, not cubes, unless you do horizontal cuts or circular incisions.
I was today’s years old when I learned this ! 😂 I get a decent dice but use the parallel first method. I can’t wait to try this. Thank you and greetings from New York City 😋👍🏼🇵🇷🗽!
thank you Helen, you are charming and erudite and I finally understand how to dice an onion! I am not a cook, nor do I come from a tradition of cooking, so this video really helped!
That's how I was taught years ago but nobody else seems to utilize this technique which is a shame because it is much quicker and more precise.You are very beautiful by the way and so is that shun you're using, edo line?
The closer you cut to the center of the onion; the thinner the pieces (not more precise). Using proper knife skills; horizontal then vertical are much faster.
Have seen a dozen vids on this specific subject and hers is by FAR the best. Clear, well shot, clear speech by Rennie, good comparison of her method and culinary-school method. One point: she refers to 'fanning" the onion. To me it look as if she's just cutting at an angle. Also: she actually knows which end of the onion is which--at east four other vids get it wrong. Recomended: watch this twice, then try it.
Never seen this before but its great, Thank you. May i suggest...tell viewers to breathe thru your mouth not your nose when cutting onions this will help with crying.
So much easier than what I was doing before and I was able to get even a Places and it was perfect for the chicken vegetable soup I was making. Thank you so much for making this video it was very easy to understand and I'm super happy and I can find tutorials like yours in order to improve on my cooking skills thank you
I didn't know anyone else cut onions like this! I'm a fan of the fan cut, and I'm trying to get faster at it. I am now also a fan of your channel. Good job. :)
Michel Linschoten Hahahaha....I've seen a LOT of "professional chefs" just use ONE parallel cut. So what's the point? One does nothing. As the other commenter said, there is a growing movement of professionals that are finally seeing that the parallel cuts do basically nothing.
Never ever understood why people parallel cut. Whether or not you angle the cuts, the onion is still layered and will fall into a dice. Parallel cuts are the most ridiculous waste of time, and it fascinates me how the top chefs all do it!
So much pretentiousness, not all situations are equal. Just because world class chefs do it, doesn't mean I need to do it when prepping for a back yard BBQ. Sometimes getting it done efficiently if more important then doing it how your favorite tv chef does it. Stop the celebrity worship and be your own cook
It is also dangerous. I have only ever cut myself chopping onions whilse doing the parrallel. hence i stopped doing it., cutting towards yourself is always a bad idea.
My technique is to cut both ends, slice it in two, then fiddle around endlessly and make a horrible mess while weeping. As an extra trick, I may also wipe away my tears with my onion laced hands, forcing me to finish the job in pain with my eyes closed.
It works for me.
🤣🤣
😂
😂 deaddd
We’ve all been there at one point
“Fiddle around endlessly” 😂
I really appreciate that this video is only 3 minutes long. No bs
All her videos are so precise and to the point. I love that about them. Every second is interesting.
I can't see why a single basic knife skills video should be much longer.
Bro what rank are you
@@andrewho618 like solver or gold, peaked in plat, but didn't play for some time already, so i probably suck/ am like low gold level now
It's actually just over 3 and a half.
Forget the onion. Tell me more about that gorgeous knife!
It’s a Shun Edo, I have the set. Very good knives.
Misen is better and way cheaper
I'm a Wusthof person. There not as purdy as Damascus but there still world class knives like Shun and Misen are and I'm happy with mine.
@@bl6973 Yes.. I have a Z&H set and they are fantastic.
My only minor criticism is that with the set I havr, they need to be steeled regularly or tuned with a ceramic rod.
I guess they use a softer steel. This also makes them much easier to sharpen and maintain I think.. So works well for me.
I also think that a lot of people are obsessed with getting their knives razor sharp. It's doable, but you get an edge that tends to roll more easily.
For most kitchen work, you don't need to get them shaving sharp... Unless you plan to shave something! 💁
I like cheapChicago Cutlery
I’m 71 yrs old. my grandmother taught me as a small child to cut like you first showed. This way to me is so much faster to me than the straight up and down and crosswise then dice cut. Thanks for showing two ways to dice an onion❣️❣️❣️
Obviously, the key is to have a super sharp knife. Either method.
Any knife, even the worst one, can be profesionally sharp...a good one tho, will last longer.
The trick is to mantain it EVERY day
@@SBVCP maintain dz
@@SBVCP
Well.. "kitchen sharp" yes any knife can be. But "professional/chef sharp" is not needed for a cheaper knife.
@@SBVCP moreover almost dull knife could cut an onion. and cutting onion is even simpler than slicing a bread. yet some funny people try to "teach" how to do that. it's like teaching people how to breeze. there are some very special techniques but there is definitely nothing special about this one.
Blunt knives are quite dangerous, they are more likely to slip and a slipping knife means you are not in control of the tool.
My theory on the origin of the parallel cut: This technique is touted by the French, who frequently use shallots rather than boring "cooking onions". Shallots are smaller, and contain multiple smaller round sections that are tightly wrapped separately from each other. The parallel cut technique ensures that you get small cubes and not rings and crescent shapes from these kind of onions. This is not usually necessary when cutting most modern cooking onion, or Spanish onion varieties. The technique that fascinates me is the one used by street vendors, who quickly peel and onion, and then hack away at one end to create cross hatching (risking fingers and thumbs), and then slice those cubes off the face. They repeat this at a hundred miles an hour until 20 pounds of onions are cubed, or all their fingers are gone.
This is the best explanation on how to properly dice an onion that I've seen. Thank you. This made meal prep so easy tonight!! I can't believe I made it to 65 y/o without knowing how to properly dice an onion!!
I've been cutting onions like this all of my life. I've always thought the parallel cut was stupid and time wasting.
That's a beautiful knife.
It's a good knife, but I like my new Misen even more and it's less than half the price of the Shun in the video.
www.misen.co/
Yeah, Shun is behind the times when it comes to sloped bolsters which are much more comfortable to use. They also use a German profile for their Chef's knife (don't like the extra drag, weight, or curve).
Aynge Mackay I was going to say the same. That is one sharp knife!
@internet god
Classic!
I noticed that also!
It is exactly the way I was taught by my aunt and grandma when I was young. They've been doing it that way since forever. I learned about the parallel cuts just recently from watching Gordon Ramsay and I wondered why they were needed. I still don't parallel cut my onions. Thank you.
I have been cutting the traditional way for…ever. This is a game changer.
I learned so much from watching you make pizza dough.
You are working your way into my level of Jacque Pepin level of “teachers”.
Thank you!
I like how you've acknowledged the difference between home cooks and professional cooks. As a home cook myself, certain things stretch the limits of my neuroplasticity. If you're only dicing as many onions as you can eat, or only breaking down as many whole chickens as you can eat, the wealth of experience just isn't there. It's OK to acknowledge that.
I do my onions the same way you demonstrate in this video. I get too many fly-aways when I try to do it the three-axis way. But oddly enough, when I want to finely mince a garlic clove, I do the three-axis cut. At first this may sound strange, because a garlic clove is so small and requires so much precision. But since it's smaller, there's less friction against the blade, allowing it to slide more easily without neuroplastically developing a professional chef's knife skills. And secondly, while garlic cloves do have layers inside of them, they are not nearly as prominent, and they don't tend to shear apart from each other at the worst possible time.
I have always cut onions this way!! I have had pros look at me cutting an onion and shake their head..until they see the nice dice. I've changed a few restaurant workers ways. Thank you for this!!
J in Oregon
I like your balance between what's best for chefs and what's better for home cooks. I haven't mastered the floating knuckle technique, so slant cut (which I use already) is less awkward for me. Well-explained and pleasant to watch. Thank you!
I work in a kitchen and often use this technique--they're called radial cuts. You and , incidentally, may be cut from the same cloth. Kitchens are full of conventions, dubious insights, entrenched ideas... There's a lot of legit learning and wisdom too (and great people) but I love the way you turn over the proverbial stones and ask brave questions about apparent kitchen wisdom.
Here's another odd thing I do. I was working for a franchise restaurant once that taught me how to make lemon wedges using what they called "sunshine cuts". I don't know that there's a legit name for this approach to cutting wedges but you begin by cutting the lemon in half not pole to pole but through It's equator, so to speak. If you take each half and create wedges by dividing the half into even thirds you end up with a pattern in the wedge that is really nice. Difficult to explain but It's fun, simple and most places I work haven't seen it before. What the radial cut is to onions the sunshine cut is to lemons.
I can’t watch this it brings tears to my eyes.
nicholas cuss I was watching this video and your comment was so bad it brought tears to my eyes.
nicholas cuss hahahaha
I know it's a joke but I can't help myself! If you use a sharp knife, the onion won't make you cry ever again! I just bought new knives and it's a joy being able to cut onions without wearing safety goggles and having to flee the scene every time the tears become too much for me to handle. Highly recommend :P
I just cut an onion and my eyes are watering now
Holding a piece of bread or cracker in my mouth solves the problem. Change it for a new piece after a couple of minutes. Works perfectly for me.
This was the best recommendation UA-cam has given me in a while.
Learned this a year ago and love it. Nothing easier and can be done in much less time that I previously labored over those tear jerkers. Thanks
What a smart and charming young lady!
Yes, I’ve been cutting onions like that since forever.
She's Kinda Cute definitely Lovely deep-black Hair too
For an instant I tough Cersei Lannister was going to teach me to cut onions
Andras Braten And make you cry
Best comment! 😂😂
And Helen Rennie is FAR better looking than Cersei.
So. She is not cersie..
@Johnny Sack the actress is brunette in real life
Thank you, Helen. For ones who like cooking, this is definitely one of those too-embarrassed-to-ask questions. Another one for me was/still is how to make a perfect fried egg!
Here are my sunny side up egg video: ua-cam.com/video/_qkush2fGQk/v-deo.html You should never be embarrassed to ask. Eggs are one of the trickiest ingredients.
A perfect fried egg is kind of a subjective thing though. My idea of a perfect fried egg might differ from somebody else's
@@MichaelTheophilus906 I love crispy edges!
@@MichaelTheophilus906 I wouldn't know, lol.
Perfect! You just showed how I've been slicing onions for 40 years in professional kitchens and at home. The parallel cut method really makes no sense whatsoever. Angling the longitudinal slices with the curve of the onion is FAR superior. In my opinion, the parallel cut method was just instituted at some point by a culinary instructor to weed out students with poor knife skills. Unfortunately the the practice has been blindly perpetuated by generations of cooks thereafter. In reality the parallel cut method only introduces inconsistent size and shapes of dices to the final product.
Both will give varying dice. Short of pushing layers flat, cutting strips, and then cross-cutting, there will be smaller and bigger bits.
So true!
@@christopheroliver148 but the parallel cut version definitely creates MORE uneven pieces.
That was a great video. Short, to the point, professionally explained and all questions answered. Thank you!
Love this. Thank you for just teaching, instead of trying to be a personality or a youtube star. Everyone else is style over substance. Your stuff gets straight to the point, which is why we're here. :)
100% agree!! It's such a relief to click on a video and it's about teaching techniques, common methods, and relatable situations that are so useful and memorable 👍
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I’m so glad this is the first video that I came across. This is truly the best technique I have seen. For the first time in my life I’ve successfully diced onions haha, but this also works really well on tomatoes so thank you so much for sharing ❤️
Thank you for debunking the myth that extra horizontal cuts (running parallel to the cutting board's surface, as usually being recommended in addition to the well-appproved initial vertical slicing pattern) were necessary in order to achieve significantly better (i.e., in terms of "more professional") results when trying to slice an onion into smallest pieces. -- not just because your technique seems totally suitable to achieve the same results faster and with less effort, but also because any cutting pattern which requires to lead the knife towards our fingers should generally be avoided whenever possible.
Mesmerized by her accent.....
@xyz zyx russia
just mesmerised by her. full stop
She used to cook for Putin at Kremlin
@@dennissabrievski4543
That was not nice.
@@dennissabrievski4543 I could honestly see that. She could totally cook for high up people
I attended culinary school, where I was taught the parallel method. However, I intuitively do the technique you show here - cutting along the "grain lines" of the onion, and I prefer it. I also use the "bear claw" as I am dicing the onion.
Not shown in video: Her sobbing uncontrollably.
If the root stays on the onion, the juice won’t get released and people won’t cry
@@TheZephyrStorm That's not how onions work mate.
TheZephyrStorm oh no it had nothing to do with the onion it’s just been a tough week
@@TheZephyrStorm Next you'll be telling people to stick a metal spoon in their mouth whilst cutting onions to avoid irritable eyes.
Goggles! Swimming goggles have been the only way around crying eyes whilst onion chopping. That and a gadget I use that had a pull string thing on it and it spins blades in a sealed small bowl/cup. Haven't used a knife for onion cutting since receiving this gadget as a gift last year.
@@TheZephyrStorm these guys are ignorant, if they don't wish to learn, that's on them.
Finally someone else using logic to cut onions!
I too dice onions beginning from and ending at a fan out angle in slices along the curve of the onion. I also find the parallel cut totally unnecessary because onions already have layers. Turning it around next to cut perpendicular to the first long slices delivers finely diced onions.
You made me remind my french friend who died of cancer. She had the same short cut hairs with yours and with the same accent. She was also very good cook. Bless you both.
Just wanted to say thanks! Beginner cook here. Never chopped an onion. I saw that parallel cut method and was dubious of mah skillz but I watched this and had no problem chopping up my onion finely. :) Woo hoo!
Hi Ray, so glad this method was helpful for you. I just made an update video on onion dicing that is even easier than this method. ua-cam.com/video/jj5byukVv3A/v-deo.html Hope this helps!
Finally! Validation! I've been doing this for decades without seeing anyone else do the same.
I've been doing this for years. This is the first time I have ever seen anyone else use this technique. Glad to see it being promoted. Did I invent it? Possibly, possibly not. Who cares? It works!
Hi, Helen: You are absolutely right for a home cook not so professional, the parallel cut is tedious and can even be dangerous for some. Ty for this video...and don't forget to post more. I really enjoyed your beautiful accent and friendly demeanor...
WHEEEEEE!!! 😊❤
I JUST diced my best onion *ever* , and it was so easy and *neat* (even when I messed-up a bit, it was easy to recover)!!
*THANK YOU THANK YOU THANK YOU* 😊🌸❤
Great knife skills. I butchered meat for 38 years. Today I learned how to cut an onion. Thank you!!
Now you can enjoy a good Bolognese, or even Chilli con Carne.
I should have done this a long time ago! Usually the first time I try something it’s a disaster… but even my first time using this method is by far the best dicing I have ever done. Thank you!
I had a terrible day at work, and this video saved my mood! Thank you for this tip, Helen!
It's like a magician revealing secrets! Thanks!
Thank you for explaining why chefs use the other method. I have always been using the fan cut because of the dreaded parallel cut. The fan cut is the safest and makes sense to me. I do not cut 50 onions a day.. Great video, very concise. Thank you!
Not just chefs. Indian home cooking, which has a lot more elements on average, can't afford to spend so much time in cutting onions.
Thanks Helen! I always have difficulty with parallel cut. Wished I knew in the first place. This is great!
Basic prep stuff is really lacking in most cooking channels. Greatly apprectiate the explanations at the end too!
This is spooky. I just chopped an onion and didn't like way it turned out, suddenly this video appeared. Who says that big brother is a bad thing?
"Alexa, how do I clean my blood off an onion?"
@@RichWoods23 lmao
Big Data, the internet of things. It's the way of the future.
I was just telling someone today that parallel cuts are a joke played on new prep cooks.
The joke is that you cut yourself making unnecessary slices.
It's a lowsy joke old timers get a kick out of.
Same, I diced an Onion like two hours ago and it looked horrible. Google is stalking me.
This is how I dice onions now~ thank you!
you are welcome :)
you are welcome!
Helen Rennie I'm sorry I did not understand the part you explained about why you don't need a parrelel cut? Why is it we don't need to do it here?
This was very helpful. And I like how the thumbnail just had a picture of the end result so I knew what I was getting when I clicked on it 👍
I’ve been doing this for many years. I discovered it myself. Thanks for teaching others!
Thank you so much for that tip! I’m 49 and was a bachelor for many years, so I never really learned any good kitchen techniques. This is a huge help!
Because I knew the hard way, and then I learned something new. This is easier. Your condescension is noted.
No, you just aren’t funny. And now you are trying to backtrack. Nice try.
Troll.
Seems to me being a bachelor for many years (which i am) would lead you to learn to be a good cook since you have to cook for yourself...... But I was taught basic skills by age 10 by my mother so......
@Peter Welsh I had zero interest in cooking in my early adulthood, and cooking for myself seemed like a waste of time at that time. I was always a nibbler, too. I'd eat a little here and there throughout the day instead of big meals. Lots of salads, sandwiches and fresh vegetables. Slicing onions I'm good at, but dicing, etc is not a skill I had yet acquired.
Also, i only just discovered i enjoyed cooking, so it's only just recently I've begun to try to learn anything more than the bare essentials.
You don't need the "parallel" cuts at all... the onion is already split into layers.
Yeah and it's a half circle so if you don't parallel cut the pieces will be inconsistent in size.
Alex Faye Except they won't, if you make vertical cuts following the shape of the curvature, followed by perpendicular cuts of course. You don't need horizontal "parallel" cuts at all. Try it sometime.
@@Flashblade if you follow the curvature you will be doing exactly what it says in the video so yeah
Wait just a second this is right why haven’t I thought of this 😂
@monkeygirl000 A lot of our food starts with (1) saute garlic, (2) saute onions...
And for a lot of those, we use a whole onion, or half an onion. (Our onions are generally smaller than the white ones in the video.)
But anyway, just wanted to say your method sounds fine. At least that way, you can get whatever type of cut you need. If you just need rings, you start with those. Then you just go smaller from there.
I changed to this technique in my home cooking through experience. Glad to find approval.
I tried your fan cut method for the first time today. IT WORKS! Thanks you SO MUCH for this tip!
You don't even need the fan cut. Vertical cuts yield almost the same results, making it extremely fast.
For the average person I'd agree with that. Unless you're looking for cubes of restaurant consistency, there's really no need to make it perfect
@@LimitedWard unless your cooking michalen star food AND the dice is course enough to be able to see the size and shape of the onion it doesnt matter even then. once its cooked its irrelivant
Oh, please don't do this. You always are losing contact with the onion. Or we all have always a laser sharp knife? Nope.
Sorry, just a classic click bait.
For consistency though, why not? It's a faster method either way without the parallel cut. I used to use both cuts and I got tired of it one day and just did the fan. That's when I realized the parallel cut was bs. Lol
@@mzbelladonna3 possibly you don't cook as much as those (like me) cooks for job.
The mothid shown isn't fast, isn't safe.
And more, you need a very sharp knife and of that shape.
Every chef can say you to never use the extremity of a knife when cutting veggies.
I have mine and keep it for me.
And doesn't suit everyone, because I have big hands.
I have just always done the three cuts similar to this but with a whole onion, an instant diced onion.
I tried this today and cut two onions. It worked really well. Thank you for sharing this method.
Beautiful and convincing. I tried both the techniques but didn't really bother the difference. But when you explained it's quiet clear your 1st tech is way better. Thank you champ.
When cutting by hand, this is how I have always done it. I never heard of the parallel cut until this video. In the professional kitchen, we had a square slicer mounted on the wall... but we cut 50 or 100 lbs at a time 😎
This just saved my life
THANK YOU FOR POSTING THIS!!!
I always hate chopping onions with a passion. This will help me a lot.
BLESS YOU YOU WONDERFUL WOMAN.
I wish I could hug you just for this help...
Oh... my... God.... I have seen the light! I tried it today and there’s no going back for me. I’ve been cooking for 20 years and watching cooking shows for even longer than that and I cannot believe NO ONE, not even the chefs that are supposed to be teaching you something, has ever mentioned this technique, they all insist on doing that stupid claw that no way a home cook can master easily. If this is an example of how well you teach your classes, they must be packed. Thank you for sharing this!
You could be the lovechild of Amélie de Montmartre and Gordon Ramsay.
MadofaA no, gordon taught me to do parallel cuts
Gordon Ramsay sucks
I do it this way too. The major difference is we use really sharp knives. For some reason, people haven't figured out how bad dull knives are for their safety.
My Veg Knife is a handcrafted Japanese Nakiri from an artesian in Kyoto and It was only about $50USD less than so-called high-end store bought knives. Carbon Steel is harder to maintain but worth it
I use a $2 Chinese knife with soft steel that is very easy to sharpen. It must be rinsed and wiped dry after every operation to prevent it from rusting. I've had it for about 30 years. I was a professional cook for 12 years.
oltedders sharp is sharp. I tell my friends who don’t wanna buy expensive knives to buy a garage sale one and have it professionally sharpened or learn how to sharpen.
@@DocRock
Learn how is best. The rest is easy after that.
@@DocRock any videos on how to sharpen knives properly you would recommend?
busslayer i recommend “Alex french guy cooking” he did a series about the perfect way to sharpen knives!
This works so amazingly, and such a to the point video. Thank you so much!!
YAHOO I AM A SUCCESS!!!!!! IT WORKED PERFECTLY!!!!
NOW I AM A ONION DICEDER, IT IS NOT AS FAST AS A RESTAURANT CHEF BUT THEN I DO NOT CUT UP 40 ONIONS AN HOUR EITHER.
you make the finer dice by making more fanned cuts, I am so thrilled, I DO NOT HAVE GOOD KNIFE SKILLS, by any stretch of the imagination so when I finally tried this tonight and it worked I have to tell the world. I have always dreaded dicing onions because they looks so uneven. I watched this video several times and IT WORKED PERFECT!! GENIUS TO WHOM EVER THOUGHT OF IT.
Helen, you should have had my Grandfather teach you this decades ago. He owned and operated restaurants here in California during and after the depression era and he taught my mother the technique you show here and she taught it to me. I don't cook professionally except for one day a week on Saturday when I run a food kitchen that feeds the poor, working poor and just plain lonely in my neck of the world.
P.S. Do you use the plastic coffee can lid technique for slicing olives or grape tomatoes??? Use two lids and put one down so the inside part of the lid is facing up. Fill the lid with one layer of olives and then place your second lid on top but face down so that the rim of the two lids shield the produce. Then place one hand on top and using a chefs knife slice between the two lids so that your hand and fingers are protected by the lids while you slice through the produce. Works like a charm and impresses the masses LOL.
That tip about slicing olives/grape tomatoes sounds great - I'm going to try it!
Instructions unclear...I am missing 4 fingers and an ear
Now now DaVinci, that's a little creepy for this day and age
so I became a Dutch painter
I always make a mess of dicing onions, the way you are doing it makes a lot more sense, thank you for sharing, have a happy new year.
Good sense never goes out of style, it’s how my mama taught me 60 years ago. Thank you for making me think of her!
Can you recommend some great knives like the one you used?
Wusthof, Dalstrong, Shun, Henckels, Guytou. Not sure what the one used was but it's possible it was a special orderd knife. All of the brands listed above have some extremely beautiful knifes they offer, but your bank account is not gonna be happy with you. Good luck.
@@alanmeyer2699 - concur on the Wusthof. Best kitchen knife I've ever had, excellent balance, great handle, crazy sharp and with a 1000 and a 6000 whetstone I can get it scalpel sharp in just a few minutes.
I bought a knife from Walmart for $20.... It's a "Gotham steel" something or other santoku. For the price, it's the best knife I've ever owned. Solid metal construction, no riveted handle.
Is it the BEST knife? Eh, not really. The edge holds well enough, but I've had cheaper knives they held an edge better. I use it every single day for home cooking and I sharpen it about once every two weeks.
Where this knife shines for me is the single piece construction and the balance. It feels amazing to hold and there's no handle to get wobbly over time.
Add that to the fact that it was only $20 (it came with a smaller knife as well that I don't use often, but my wife loves for her smaller hands) and it's easily the best all around knife I've used
A sharp one.
Here's a good list for chefs knives. For below $30, there is the 8" kuma chef. For below $50, there is the Victorinox Fibrox or the Mercer Renaissance. For $90, the Yaxell Mon, for $130 there are the Enso Hd and Dalstrong Shogun. All are great knives at their respective budgets.
I've been doing it that way all my cooking life.
Zap Pa same
Omg!!! Thank you!!! Trying to get a uniform dice on onions seemed like it was in the hands of a “knifing god.” Sometimes granted, sometimes not!!! Those horizontal cuts sometimes helped. I knew there had to be a better way!!! This makes perfectly good sense and I can’t wait to try it!!!!
Hi Helen! great video. No one seemed to notice that you keep the ROOT to hold the onion in place. SUPER IMPORTANT. I learned that from a lady on the TV cooking channel many years ago. The idea of fanning out is sometimes covered by others on youtube, but combining the KEEP THE ROOT method and the FANNING OUT method is the best that i've seen. THANK YOU. I just bought a huge pile of yellow onions (great sale) that I'm going to chop and put in 1 cup baggies to freeze (1st time doing this). Your video will help me keep from making my blood pressure go up (seriously, I'm having severe BP problems) by not having to make the parallel cuts.
I’ve never made parallel cuts on any onions
No need! Onions are layered - not solid!
I've been using the same technique instinctively :)
What's your IQ?
Same, I've been cutting onions like this since I was a teenager making ragu for French baguette pizzas.
@@vaazig Don't waste your capability, go into rocket science
@@Molehasmoles Too late, they are being wasted working in the City (London) writing financial software...
@@Molehasmoles I also have to say that I'm disappointed that I post about baguette pizzas on a foodie channel and nobody bats an eye...
In my defense I was young and foolish.
Thank you for this tutorial Helen!!! My life is changed forever
First time I have EVER been able to chop or even cut onions!!!!! Thank you!!! 🧅 🏆
This is like if Cersei Lannister got married to The Onion Knight and moved to France.
There is never any need for parallel cuts. The onion skins are layered anyway, and the layers separate easily, so the 'parallel cuts' are already in place - you are just needlessly adding to them and risking your fingers for no reason.
They are just used to make all of the diced bits the same size. m.imgur.com/5jNJNAx
Paul Baumer Salute, finally someone who gets it. I don’t know what people don’t get about this. And they don’t make the dices the same size. Actually they make them even more uneven. 3 or 2 parallel cuts added to the 10 or more layers don’t make the 10 layers more even.
In don’t really get why she cuts them in a weird angel instead of straight down either. Makes no sense to me. The inner rings will have way smaller dices then the outter rings. If u cut straight down both sides will have lager dices. Same thing.
@@followp m.imgur.com/5jNJNAx the straight cuts do make it uneven
@@followp Yeah. Weird. Cutting diagonally - as you say - ensures uneven sized dices.
Thank you. Very informative. I like that you’ve reasoned as to WHY you do it that way.
I've been fanning out for as long as I can remember...but what I never thought to do was to keep the root so the onion stays together. Brilliant! Thank you for sharing!!!!
Same here.
You don’t need parallel cuts, the layers of onions negate the need for them
You have to cut perpendicular to the layers of the onion to take advantage of the structure of the onion. Hence you have to start with a fan cut.
> You don’t need parallel cuts, the layers of onions negate the need for them
That is only true for the inner and middle parts. The outer layers on the sides are almost vertical, thus by skipping the parallel cuts, you end up with long slices on the sides and not with even dices. You need to either make parallel cuts or incisions from the side like she shows in the video.
That's like saying you don't need vertical cuts, the layers of the onion negate the need for them.
@@Discordian42 you cut across all the layers with the vertical chop. then you do a 90 degree cut to that, and combined with the "longitudinal straightness" of the onion layers makes for a cut from 3 dimensions. they only appear to not be as cut , because the vertical structural integrity of the onion has remained pretty much intact, as the straight down force applied does not disturb it, as opposed to adding the parallel cut which does disturbs it.
Try to cut the onion without the parallel cut, and then take the pieces and spread them out, you will not see any difference
@@AlexandruNeaguPuricelu1 That is simply not true. An onion is round. If you make a vertical cut, then yes, in the middle, there are natural layers, complementing your two cuts to form cubes. But on the sides, there is no structure at all, as the entire piece is part of the same layer at this point. Your vertical cut is practically useless and just matching the structure of the onion here. Or in other words: The same way your vertical cuts apply to a part of the onion, they do not apply to the other part and vice versa, because it is round after all. You will get strips on the sides, not cubes, unless you do horizontal cuts or circular incisions.
I used to cut them into circles and then cut them vertical and horizontally.
Same here lol
I was today’s years old when I learned this ! 😂 I get a decent dice but use the parallel first method.
I can’t wait to try this.
Thank you and greetings from New York City 😋👍🏼🇵🇷🗽!
thank you Helen, you are charming and erudite and I finally understand how to dice an onion! I am not a cook, nor do I come from a tradition of cooking, so this video really helped!
That's how I was taught years ago but nobody else seems to utilize this technique which is a shame because it is much quicker and more precise.You are very beautiful by the way and so is that shun you're using, edo line?
The closer you cut to the center of the onion; the thinner the pieces (not more precise). Using proper knife skills; horizontal then vertical are much faster.
She cuts quite slowly, actually.
@@JB-1138 So you can see what she's doing. She can handle a knife, and on her own is probably much faster.
I can chop my onions in just 3 seconds each using my magic powers
and a food processor
Excellent and thank you for thinking of home cooks versus professional chefs who perform this task thousands of times.
It Works !! Omg I have arthritis and it was a nightmare dicing onions This works easily and wonderfully thank you thank you.
And I thought everybody is doing this way🤔
wilma 56 So did I, that is how I dice an onion. I thought I was going to learn something new.🤷🏻♀️
My technique is to cut it in 4 quarters and put them in the food processor
😂 me too! I prep 2 onions for the week and place them in a glass jar. Love my Cuisinart 14 cup Food Processor!😂
Have seen a dozen vids on this specific subject and hers is by FAR the best. Clear, well shot, clear speech by Rennie, good comparison of her method and culinary-school method. One point: she refers to 'fanning" the onion. To me it look as if she's just cutting at an angle. Also: she actually knows which end of the onion is which--at east four other vids get it wrong. Recomended: watch this twice, then try it.
Those parallel cuts are a killer. Thank you for this method.
Third method is best...
ua-cam.com/users/shortsLrTZwN3VH0c?si=bvhe-zFQHnJcYI2K
The parallel cut is the only time a chef ever cuts towards his or her fingers. Why would someone do that if it isn't necessary?
Speed
Never seen this before but its great, Thank you. May i suggest...tell viewers to breathe thru your mouth not your nose when cutting onions this will help with crying.
Eye goggles are the only way. The crying is caused by the onion juice spray you create by slicing. If it reach your eyes, you cry.
So much easier than what I was doing before and I was able to get even a Places and it was perfect for the chicken vegetable soup I was making. Thank you so much for making this video it was very easy to understand and I'm super happy and I can find tutorials like yours in order to improve on my cooking skills thank you
I didn't know anyone else cut onions like this! I'm a fan of the fan cut, and I'm trying to get faster at it. I am now also a fan of your channel. Good job. :)
Never bothered with the parallel cut. Sure, might get a few bigger pieces at the end but hey, life’s too short to worry about such things.
daAnder71 Thanks, all fixed.
The parallel cut doesn't help that much, even if you use vertical cuts IMO.
Tell that top cooks
Michel Linschoten Hahahaha....I've seen a LOT of "professional chefs" just use ONE parallel cut. So what's the point? One does nothing.
As the other commenter said, there is a growing movement of professionals that are finally seeing that the parallel cuts do basically nothing.
Never ever understood why people parallel cut. Whether or not you angle the cuts, the onion is still layered and will fall into a dice. Parallel cuts are the most ridiculous waste of time, and it fascinates me how the top chefs all do it!
@@animalmother556x45 lol they all do it gordon ramsay, Jacque pepin, marco ectra in their videos. I never said it was practical... They do it 😎
So much pretentiousness, not all situations are equal. Just because world class chefs do it, doesn't mean I need to do it when prepping for a back yard BBQ. Sometimes getting it done efficiently if more important then doing it how your favorite tv chef does it. Stop the celebrity worship and be your own cook
I learned something new! I’ve always done the parallel cuts method. Thank you!
Oh how I love my Shun Edo!! One of my all time favorite knives. Great video!! Perfect demonstration.
I have always known parallel cuts was not necessary in dicing onions..
It is also dangerous. I have only ever cut myself chopping onions whilse doing the parrallel. hence i stopped doing it., cutting towards yourself is always a bad idea.
Exactly, only noobs are doing pararell cuts.