Basic skills. How to dice and slice an onion. The way you hold your knife, be confident
with it and hold it nearer the blade, if you hold it near the end, you don’t have control.
So the action is almost like a sawing action so the tip of your knife doesn’t really leave
the board so much it just stays on the board and you can practice like this without even
chopping anything, if you like, just to get your eye in, so to speak. And then with your
hand, it’s there and it’s not in the way. Right, so part of the reason why chefs don’t
cut themselves when they’re slicing all the time is that they hold their hand out of the
way and they don’t let their fingers stick out. So this is like going against your knuckle. So, when you dice an onion, this end which
is the hairy end of the onion, you need to keep that on because that, as we will see,
will hold the onion together. So this is the end that’s holding it together, right? So,
slice through the middle of that, like so. I’m just going to take that green bit out
because it can be a bit bitter. If there were any leathery bits of outer skin, you’d take
those off as well, and you’re going to go around the onion so all the while you’re cutting
through and so when you cut across it, you just have perfect dice, which are little squares.
So, I’ll just do that now, so hold the onion steady and it’s obviously flat so it’s not
going to slip about anywhere, and slice all the way through. Don’t saw but just draw the
knife down, one confident slice. And now it’s going to start moving, just move
your hand so that you’re always steady and now at an angle into it. Now you slice across
its bows and you have perfect dice. Just like that, just like on the cookery programmes