Woman with a Knife! (and other fun things like how to cut an onion)

by Jen Wanous

One of the things I was most excited to learn about in culinary school was how to use a knife.  There is something so hot about wielding a dangerous instrument, executing a task with effortless precision.  I wanted to be that Wonder Woman that can fillet a fish and stop a bullet cold.  With back to back classes on how-to, I started to build my repertoire of julienne, bruniose, chiffonade and other fancy French cuts.  Last week I cut 14 pineapples into a small dice in preparation for a dinner serving 100 people at which I worked.  It took me about four hours to do so, my hands smelled sweet for a whole day after and I was dang proud of my symmetrical tiny pieces.

An onion is something we all cut often.  It saves so much time to have a method of how to cut one properly.  Below is a video on how I cut an onion.  Enjoy the video!  xo

Here are a few tips to keep in mind:

1. Always use a sharp knife.

2. To avoid tears while cutting, chill the onion for 10 mins.

3. Keep your fingers tucked back behind your knife–even your thumb.


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