On Mon, 16 May 2016 05:58:51 -0700 (PDT), Helpful person
> wrote:

>On Monday, May 16, 2016 at 8:44:36 AM UTC-4, Brooklyn1 wrote:
>> Helpful person wrote:
>> >Taxed and Spent wrote:
>> >>
>> >> slicing vs chopping. Chopping is crushing. Expect to cry if you are
>> >> crushing the acid out of the onions.
>> >
>> >No it's not. Onions can be chopped as fine as you like by slicing if the knife is sharp.
>>
>> With a very sharp knife onions can sliced and cross sliced paper thin.
>> For very finely minced onion I prefer to use a grater, it's faster...
>> new graters should be sharpened, use a jeweler's file to remove the
>> stamping burrs from each piercing, doesn't take long and makes a huge
>> difference. Fumes can be dispersed with a fan or bring the project
>> outdoors and stand up wind.
>
>For mincing I use a press.

What's a "press"?

>I'm not skilled enough to dice them that fine with a knife.

Why not, no more skill needed for fine slicing as for thicker slicing.
Anyone who can't slice onions shouldn't be allowed to handle cutlery.
Peel/remove skin, slice off ends, slice in half on the axis... with
each half on its flat cut surface for stability make thin slices
through the axis leaving the root end to hold it together and then
make thin slices across, slice with the thin tip of a chefs knife...
start slowly... by the third onion you'll be able to compete with
Martin Yan.