Knife Skills: How to Slice Onions like a Pro
By Olive Masala
Knife skill is a basic requirement for Good Cooking
by mastering the skills, we can increase our cooking efficiency
and learn how to safely handle the knife
accidental knife injuries in the kitchen often caused by
the object such as onion rolling and the cutting board being unstable
we can stabilize the cutting board by placing a wet paper towel or wet cloth under the board
any by splitting the onion and placing the flat side down
always cut the onion from the top to the root end
out first slice is called the Lien-a-s
also called onion julienne
slice along  the angle of the onion
learn the relationship between the hand, knife and the object
as illustrated in the video
always position the fingers like a claw
and move the knife in a circular on back and forth movement
straightening the finger tip can cause cut injuries
and raising the knife higher can cause injury as well
Large dice - half inch
need not cut the root away for dicing
Medium Dice
The sulfur compounds in the onion can cause eye irritation and tearing
a burning candle can burn all the sulfur compounds
and prevent eye irritation
you may use this technique specially when you have to slice large amounts of onion
small dice
need not cut horizontally for small slice
in the fine dice or shredded onion
the vertical slits are extremely close to each other
and use thin knife
round slices and rings
always hold the onion firmly while slicing round
fine rings are usually cut with a mandolin slicer
do not hold the onion with bare hand while using  mandolin slicer
always secure the onion with an attachment to prevent injuries
rainbow slices are most common in Indian cooking
Rainbow cuts
slice along the direction of the rainbow
do not cut root away before slicing rainbow
for  smaller cuts, make a vertical slit and slice
if you liked this video, watch the second part
to learn Ginger, Garlic and vegetable slicing
