Now that you’ve prepped and peeled your onion like in our last quick tip, it’s time to start slicing. HOK President Andre Eng shows you the correct form to begin slicing, and how your cutting tempo can affect the thickness of your slices.
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- WÜSTHOF Classic Uber 8″ Chef Knife
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Not a fan of stinging onion tears? Try cutting the onion under water. The enzymes that are released during slicing will stay in the water. But be careful! Make sure your knife is sharp and that you have a good grip with a cut-resistant glove.
Ready to try a dice? Head on over to our next quick tip! And if you liked this one, check out our YouTube Channel for even more tricks to use in your kitchen!
