Yes, you'll release that chemical anywhere on an onion when you damage the cells, it's a defense mechanism in the onion which ironically is partially what we find delicious about them. However if you crush your way through with a dull knife you'll release a ton more, which will make you cry. Just learning to sharpen my knifes and being able to cut through the onion smoothly drastically decreases this
Just a recommendation, if you have never chopped an onion or are new to it, this method may be too hard for you. Check out other methods and choose the one you’re most comfortable with.
this is just a work of 15 to 20 mins ....in professional field its called the miza process you do not hsve a full day...just an hour or two to complete your mizza for rest the working day....including your backup mizza which will come in use if the first done is finshed...it happens when therr is lot of work in kitchen...when u enter first time in a professional kitcen..as a trainee for first few weeks this is a mndatory work for you to get used to high amount of work. which is normal for the daily working professional chefs
Thanks for your words!🙏 i also recommend my viewers to be careful while chhopping. i have gain this by many years experience and i like heavier and sharp knife.
A guy's meditating and ignoring you. He's Zen'ed out. What do we need? *- One knife* Two people are unconscious at the same time but you cannot perform CPR. What do you do? *- Get two knives 🔪🔪* _Some crazy a_s robber armed to the teeth breaks into your Michellen 5 star restaurant. What do you do? It's not knives_ *Hacksaw then*
Amazing and very interesting🎥 video🎥. Super like👌👌👌. Makes it look so easy and simple.. I can never cut this way.. Do keep posting Warm regards and best wishes The UnknownManCub 👍😎👨🏭
Looks like a Victorinox knife: they retain a really sharp edge for quite a long time and can be ground down to a very fine edge (which obviously helps a lot with the slicing and dicing we see in this video here). Those skills don’t amount to anything unless the chef has got the right tool for the job.
If you flip the blade and use the top of the blade to scrape away the chopped onion your blade will retain it's sharp edge longer. Scraping sideways curls the edge.
@@Chlamydia69 Yes of course.. there are plenty of professional chefs making the same mistake all the time. As a knife sharpener I know this because it's my business.
If you got to come round again after all the different side cutting at the beginning... might as well just do the standard half, verticals, two horizontals and chop.
