On Tue, 16 Apr 2013 04:10:15 -0700, "Julie Bove"
> wrote:

> wrote:
> > On Apr 16, 5:13 am, "Julie Bove" > wrote:
> >>
> >>
> >> I know I can not do the onion like Joanne Weir said to
> >> do. I would slice my hand if I did that. She makes it flat (which I
> >> do) but then slices sideways into it a few times before cutting down
> >> into it. I have seen others do this. Does not work for me.
> >>
> >>
> > Practice, practice, practice. And you must be slicing the onion in
> > the wrong direction.
>
> No. I've seen other chefs cut it the way I do. She isn't slicing it.
> She's dicing it.
>

Practice and a sharp knife. I can do it, but if you take the time to
notice... they throw away a pretty big portion of usable onion too.
It's a way for them to get a uniform dice quickly. I am not working
as fast as the kitchen pros work; so if uniformity is the name of the
game, I can do it my way. Most of the time, close enough is good
enough for me... but even with that said, I probably make my cuts more
uniform that most of the people here who have never been a kitchen
employee.

--
Food is an important part of a balanced diet.