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There are three tricks to chopping an onion quickly: 1. A sharp knife. This is a must for just about anything in the kitchen. While the price tag of a name b
by repiret 6y ago
There are three tricks to chopping an onion quickly:
1. A sharp knife. This is a must for just about anything in the kitchen. While the price tag of a name brand German or Japanese knife might scare you off, a $5 Kiwi #171 knife from Amazon or eBay can serve you well, and will kick the pants of the knives found in a lot of home kitchens.
2. Don't cut the root off until the very end. If this were a decade ago, I'd write more about technique, but the reality is you're better served by watching a few someones do it on youtube than reading what I type.
3. Practice.
- Merman_Mike 6y agoAnd #3 is about 95% of it, like most of cooking.
- johnisgood 6y agoIt is a good thing to have a sharp knife if you are into making food from scratch, because if you are, you will be using the knife a lot.
- dragontamer 6y agoAlso, know the difference between honing and sharpening. The edge of a knife is very fragile, because it is very very thin. As such, when you use the knife's edge, it will eventually "bend over". A honing edge straightens the edge again. That's not "sharpening", its just pushing a stick against the knife edge to realign everything. It will cut better once you hone it. https://www.globeequipment.com/learning-center/wp-content/uploads/2018/02/Victorinox_Honing-Graphic-1.jpg https://www.globeequipment.com/learning-center/wp-content/up... ----------- "Sharpening" is when you remove metal from the edge of the knife. https://cdn.shopify.com/s/files/1/0001/8425/4516/files/messen_slijpen_EN_710x710.png https://cdn.shopify.com/s/files/1/0001/8425/4516/files/messe... Honing should be done every time you use the knife. Sharpening should only be done every month (if you use the knife a lot) or once every year (if its a rarely used knife)
- andi999 6y agoProbably it is too obvious to you, but I want to point out even good German knifes need to be sharpened regularily. (Just a few pulls through the knife sharpener). I know people who do not do that and are suprised that the knifes do not cut that well.
- MisterBastahrd 6y ago4. Don't screw around with a chef's knife for cutting a large root vegetable. Buy a chinese vegetable cleaver. Weight matters when cutting through thick veggies, even with a sharp knife. A cleaver adds the weight for you and gives you a convenient bench scraper for collecting the veggies to add to whatever bowl you're keeping them in.
- fpoling 6y agoMy experience is that a brand of knife is less relevant than having a good sharpening tool that can be used instantly to regularly sharp the knife. Surely a knife with good balance and grip helps, but any knife requires regular sharpening, German or Japanese.
- thelittleone 6y agoCeramic knives cut through onions like butter. Special mention for the peculiarity that Kyocera makes amazing ceramic knives, and on the subject that Peugeot makes amazing salt and pepper grinders.
- PeterisP 6y agoAt least for me (or is it the onions we have?), peeling the onion is the tricky part and takes as much time or more as chopping the onion, and cutting off the root helps with that.