Hi all. So I cut onions all the time and I generally follow Ramsay and others methods to cut the onion. That is chop it down the middle then using the root to hold it together, cut with the grain or whatever it's called, then cut cross sectional, then dice across. This generally works for me. However I always have a bit of a problem with the cross sectional cut. My knife always feels like it pushes the edges of the onion instead of cutting them and Im always left with some outer edges uncut and a bit messy. I know first you say my knife isn't sharp but I've checked that. I have a miyabi knife that I have definitely gotten pretty sharp with both an electric sharpener and a whetstone. It can slice paper easily. So not sure if it's my technique or maybe my knife just doesn't hold the sharpness for long or what. Any ideas?
[link] [comments]
from AskCulinary https://ift.tt/3sCyLgT
Comments
Post a Comment