"I disagree. For me the risk is well worth the reward. The horizontal cut makes a small or fine dice practical quickly with minimal waste. It is also a reasonable test of how nimbly a knife can pass through food with a given geometry and edge."?! But I completely disagree, the person who warned that horizontal cuts are dangerous was absolutely right, and they are also superfluous! You can solve everything with clean, vertical cuts. Simply cut the onions into quarters instead of halves. Then you can cut the quarter cleanly and save from top to bottom, then turn it 90 degrees and cut it again from top to bottom. Then you can either continue working straight away or, if you think it will be quicker, push two quarters together and then cut. Edit: Since I forgot, don't cut off the root first, it holds the thing together, and you can cut just before the root afterward and still have something to fix it with. You have more that you can cut in and use afterward.
Thank you very much for watching my channel. I appreciate your perspective but disagree. The key to not crying is having a sharp knife and moving quickly. Here is a video where I explain why there are several good reasons to remove the root. ruclips.net/video/nJ4olcu6Y6s/видео.htmlsi=wAgefg9CqBQtu78a
I have to admit that my heart skipped a beat at 5:04 . Looks like a combination of not very sharp knife and slippery cutting board. Other than that you have good skills.
I disagree. For me the risk is well worth the reward. The horizontal cut makes a small or fine dice practical quickly with minimal waste. It is also a reasonable test of how nimbly a knife can pass through food with a given geometry and edge.
This one is from a brand called Atlas. I see them frequently on eBay. I am not certain where else they would be available. I am not even sure if they are still in production.
@@Chef.Jayson Sharpen it then Look at the video yourself, and look what you are doing at the start of each cut. You should be able to push/drop that blade straight though a vegetable. Or what is even the purpose of your video? To show off a blunt knife. Also, if you want to move food with the blade, turn it upside down, and drag the spine along the board Don't wonder why you have a blunt edge, when you are swiping it sideways across a board
@@Chef.Jayson No need to be facetious. I'm just not sure what you are trying to achieve with this video. Are you showing of the shape of the blade? It's hardly a unique knife. Are you showing off it's ability? Then try sharpen it. You suggest because you bought the knife secondhand, then it isn't capable. So what are you trying to do with this video, except offer childish replies in comments
@@grantsmith505 I film myself cutting stuff. Sometimes with knives that are still works in progress. That's pretty much the whole channel. Not really sure what you're trying to achieve. But I am glad you watched the video and I appreciate your feedback. Have a great day
Jayson Leek? More like Jayson Onion, am I right folks?
King Onion!😂😂
"I disagree. For me the risk is well worth the reward. The horizontal cut makes a small or fine dice practical quickly with minimal waste. It is also a reasonable test of how nimbly a knife can pass through food with a given geometry and edge."?!
But I completely disagree, the person who warned that horizontal cuts are dangerous was absolutely right, and they are also superfluous!
You can solve everything with clean, vertical cuts.
Simply cut the onions into quarters instead of halves. Then you can cut the quarter cleanly and save from top to bottom, then turn it 90 degrees and cut it again from top to bottom. Then you can either continue working straight away or, if you think it will be quicker, push two quarters together and then cut.
Edit: Since I forgot, don't cut off the root first, it holds the thing together, and you can cut just before the root afterward and still have something to fix it with. You have more that you can cut in and use afterward.
Thanks for your comment. I've never thought of doing it that way. I'll have to try it.
You should NEVER cut the onion root.
If you do, it starts to bleed and you start crying rapidly.
Thank you very much for watching my channel. I appreciate your perspective but disagree. The key to not crying is having a sharp knife and moving quickly. Here is a video where I explain why there are several good reasons to remove the root. ruclips.net/video/nJ4olcu6Y6s/видео.htmlsi=wAgefg9CqBQtu78a
a man with 2 onions is a very rich man.
You really know your target demographic.
I literally just video myself prepping dinner. If people enjoy watching it then I'm happy to share 😜
I have to admit that my heart skipped a beat at 5:04 . Looks like a combination of not very sharp knife and slippery cutting board. Other than that you have good skills.
For real. Almost made me jump outta my shoes.
As someone who cut a 2mm slice of his finger one week, ago, that scared me a lot lol
Horizontal cuts do almost nothing and are not worth the danger
I disagree. For me the risk is well worth the reward. The horizontal cut makes a small or fine dice practical quickly with minimal waste. It is also a reasonable test of how nimbly a knife can pass through food with a given geometry and edge.
You think he's cut himself a few times?
More than a few over the last 20 years of professional cooking.
@@Chef.Jayson I haven't had any major cuts while prepping/cooking. I had some nasty cuts when I was doing woodcarving. Those mishaps weren't pretty.
This video should have STARTED at 2:34.
Thank you for your feedback. Have a great day.
Where can I buy your clever? And what is it name?
This one is from a brand called Atlas. I see them frequently on eBay. I am not certain where else they would be available. I am not even sure if they are still in production.
It looks like the Atlas # 4. I absolutely love mine. I'm currently restoring one as well.
great job. can we do collaboration projects together?
Like what?
😂😂😂😂😂😂😂
Is the knife blunt, or you don't know how to use it?
Why do you have to rock the blade before drop cutting?
The knife is a work on progress. Flea market find. Thanks for your comments.
@@Chef.Jayson
Sharpen it then
Look at the video yourself, and look what you are doing at the start of each cut.
You should be able to push/drop that blade straight though a vegetable.
Or what is even the purpose of your video?
To show off a blunt knife.
Also, if you want to move food with the blade, turn it upside down, and drag the spine along the board
Don't wonder why you have a blunt edge, when you are swiping it sideways across a board
@@grantsmith505 wow, brilliant analysis. Great stuff! Keep up the good work! Glad you're enjoying the channel.
@@Chef.Jayson
No need to be facetious.
I'm just not sure what you are trying to achieve with this video.
Are you showing of the shape of the blade? It's hardly a unique knife.
Are you showing off it's ability?
Then try sharpen it.
You suggest because you bought the knife secondhand, then it isn't capable.
So what are you trying to do with this video, except offer childish replies in comments
@@grantsmith505 I film myself cutting stuff. Sometimes with knives that are still works in progress. That's pretty much the whole channel. Not really sure what you're trying to achieve. But I am glad you watched the video and I appreciate your feedback. Have a great day