Onion Brunoise

Perfect

this is really helpful thanks

The onion he uses is the perfect size for brunoise. I think most of the perpendicular slices were thinner than 1/8, and slicing in a radial fashon instead of up and down will keep more pieces cube shapped as opposed to square but not" cubeish"

what everyone else said PLUS you can tell from the first pass that the cuts were already inconsistent.

the slice of onion that pops up is way thinner on one end

well, u are doing it wrong... the beginning is right, but when u are cutting, i can call it more chopping than cutting and if u want the follow the hygiene rules, Don't wear a ring!

hum you can not ask someone to remove a wedding ring and what chef school did you go to i want to know

that is a seriously dull knife. and why bother with those 2 extra cuts towards the hand. it pointless. The layers of the onion already provides the thinnes anyway.

It's not obvious from either your comments or this video what he is doing wrong. Please either put up your own video or at least suggest specifically how to improve.

Otherwise, you're assumed another of youtube' many lonely teenage trolls - a very sad life form.

en peru la cebolla es mas buena ...ja! buen corte pero ke se sake el anillo o ke me lo de hahahaha