The photo to the left shows julienning an
onion
1. Take 1/2 of the onion, lay it on the board.
2. Hold the onion with the correct "object
holding" pose of the left hand.
3. From right to left or left to right if you are
lefthanded begin slicing in 1/8 inch
increments from the stem end to the
sprout end.
The image to the right shows a step in
preparing to dice an onion.
1. Take 1/2 of the onion, lay it on the board.
2. Place your "product holding" hand on top
of the onion.
3. Take your knife and run the blade through
the center of the onion about 98%
through.
4. Follow Step 3 from the julienning steps.
5. It is important for dicing that you keep all of
these cuts together until you dice.
that is why above you only cut 98%
through.
Here we have the combination of all of these
steps we have used with the onion so far.
1. We have cut the onion in half, cut 98% through
the middle horizontally and then down
through in 1/8 inch slices that are still
attached because you only cut it
through 98%.
2. Now we will turn the onion 90 degrees so that
you're product holding hand holds the
uncut 2%, as shown.
3. Notice in the picture how the french knifes tip
is touching the cutting board.
4. You can then rock the blade, slowly yet
precisely through your onion making
it the size you need.
Here to the right we will start working with celery
1. Take your washed rib of celery and lay it on the
cutting board.
2. Split the celery down the middle in even halfs.
3. Split each half in half making 4 even celery lengths.
Shown to the left here is the celery lengths that have
been lined up side by side.
1. Now you will move your "product holding hand" up the celery lengths
towards the end you will be cutting.
2. Line the blade of your knife about 1/4 inch from the end, or whatever
size you wnat, and place the tip on the board.
3. Now rock the blade cutting the desired thickness, and slide your "product
holding hand" as needed away from the cut and towards the uncut lengths.