I can do the first half really honest but on the second half I other cut myself. I have a row of exchangeable cuts on my finger :(
Answer:
Use the proper knife -- a chef's cut -- and watch this video:
http://www.chow.com/stories/10134...
use a cutting board
My dad was a chef and he other said you cut yourself more with a dull blade than with a sharp one. Maybe your cut has lost it's sharpness by the time you catch to the second half of the onion. Are you departing some of the root end attached? That help to hold it together while you're cutting. Please hold on to those fingers tucked under.
cut the onion i half, later slice until the end. for the close piece, just chop chop away, they dont own to be perfectly sized, a moment ago get your fingers out of the means of access....
you can buy them already chopped in the frozen subsection....
Put the sliced side down on a adjectives board and use a sharp knife and slice towards the board away from you.
Flat side down, slice verticaly top to bottom, rotate 90 degrees chop chop chop
Dont cut it in partly. Cut one end stale (about half an inch to find the root off and a flat surface). Then put together vertical cuts 1/4 inch apart and do the same horizontally into the small, flat wind up you just cut. After making those cuts next slice the onion sideways (opposite way of other cuts) similar to you would to make onion rings.
I think the blade you are using is not sharp enough, sharpen it beside a stone sharpener.
If you can afford, go buy an "Alligator Chopper" it is really wonderful and prompt.
two words "ronco vegamatic"
Cut the onion in partly length wise, place flat and remove the ends.
With the slope facing away from you slice.
If you want to dice do not cut adjectives the way through and after adjectives one way rotate 90 degree and repeat, carefully cuttin the small close piece by lying flat.
Do the other half exactly like way.
I focus your knife isn't sharp and would suggest you hold it in to be done professionally and invest within a butchers steel so you can touch it up each time you win it out.
If it is just thrown within a drawer it will be dull. Invest in one of those stick blocks to protect the edge or find a special place for it.
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Answer:
Use the proper knife -- a chef's cut -- and watch this video:
http://www.chow.com/stories/10134...
use a cutting board
My dad was a chef and he other said you cut yourself more with a dull blade than with a sharp one. Maybe your cut has lost it's sharpness by the time you catch to the second half of the onion. Are you departing some of the root end attached? That help to hold it together while you're cutting. Please hold on to those fingers tucked under.
cut the onion i half, later slice until the end. for the close piece, just chop chop away, they dont own to be perfectly sized, a moment ago get your fingers out of the means of access....
you can buy them already chopped in the frozen subsection....
Put the sliced side down on a adjectives board and use a sharp knife and slice towards the board away from you.
Flat side down, slice verticaly top to bottom, rotate 90 degrees chop chop chop
Dont cut it in partly. Cut one end stale (about half an inch to find the root off and a flat surface). Then put together vertical cuts 1/4 inch apart and do the same horizontally into the small, flat wind up you just cut. After making those cuts next slice the onion sideways (opposite way of other cuts) similar to you would to make onion rings.
I think the blade you are using is not sharp enough, sharpen it beside a stone sharpener.
If you can afford, go buy an "Alligator Chopper" it is really wonderful and prompt.
two words "ronco vegamatic"
Cut the onion in partly length wise, place flat and remove the ends.
With the slope facing away from you slice.
If you want to dice do not cut adjectives the way through and after adjectives one way rotate 90 degree and repeat, carefully cuttin the small close piece by lying flat.
Do the other half exactly like way.
I focus your knife isn't sharp and would suggest you hold it in to be done professionally and invest within a butchers steel so you can touch it up each time you win it out.
If it is just thrown within a drawer it will be dull. Invest in one of those stick blocks to protect the edge or find a special place for it.
More Questions & Answers...