A prep cook in my kitchen finally got me to try a different way to cut onions

I was showing a new guy how I've always done a fine dice, taking forever with my knife. He just said, 'My grandma in Oaxaca taught me to cut them pole to pole first, then across. It's faster and you cry less.' I tried it on a 10-pound bag for soup last Tuesday and it cut my prep time by a third, easy. The pieces were more even, too. I've been doing this for 15 years and never questioned my method. Has anyone else picked up a better basic skill from someone with less experience?

3 comments

3 Comments

lewis.terry3d ago

Love learning tricks like that. Makes you wonder what else you've been doing the hard way.

torres.thea3d ago

Seriously, just cut the root off first.

joel_clark373d ago

So what's the actual knife technique? Like, do you leave the root end on or something?