Chopping/Slicing/Dicing/Chiffonade How you get it done

[Too Tall]

For myself, it seems like chopping onions is ever evolving. Lately, I've been cutting them in half than slicing most of the way thru and cutting from the end facing me. This is for a rough or fairly fine dice, it works.

Go for it. Onions, carrots etc. all in the soup so to speak. Y'all have skills, let's see it.

* Making a massive pot of Cuban black beans.



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[hampco]

I do it the same way but I leave the root end on the onion to give me a little handle.

I even have the same knife... great minds and all of that.

Somewhwre is a video of my breaking down a chicken, I'll see if I can upload that.

[Too Tall]

That would be great. That knife must be 60 years old Sabatier which I was taught to use when I could see over the counter. Kewl.

I do it the same way but I leave the root end on the onion to give me a little handle.

I even have the same knife... great minds and all of that.

Somewhwre is a video of my breaking down a chicken, I'll see if I can upload that.

[Ras72]

Ah, deboning a chicken...This is one my favorite examples of how its done!

[Rayburn Shaun]

Great chicken vid. I hadn't seen that one- thanks for posting it- great technique!

[Rayburn Shaun]

TooTall-

I do it your way + leave root end and I add a couple of horizontal slices (not all the way thru to the root) before the verticles. The butt end just gets a plain old caveman style chop to remove root and reduce waste.

Tom