Chef Todd Mohr demonstrates the best method for using the chef’s knife to dice an onion into consistent pieces using as few knife strokes as possible.  Reviewer’s Note: This is a great and instructive video by Chef Todd Mohr! The name of the video may be too simple and misleading as to what it actually about. Chef Mohr shows us how to cut an onion (or any other item) with the basic chef’s knife into consistently even pieces with as few knife strokes as possible (saving labor). Any large ingredient when cut consistently brings consistency to the cooking through its taste and texture. Now the onion that goes into many recipes has two ends, the root end and the blossom end. The root end actually holds the onion together. So when we begin to attempt dicing the onion, a cut is made down the middle of the onion from the blossom end to the root end. This gives us an even surface to work on without chasing the rolling onion on the cutting board. The blossom end is now cut off, keeping the root end as that holds the onion together. The next step is to make 3-4 vertical cuts and 3-4 horizontal cuts on the flat surface of the onion so that the surface looks like a chequer board. The cut is made nice and deep but not all the way to the root. The way to make the horizontal cuts without getting red knuckles on the cutting board is, to bring the onion to the edge of the cutting board and the cutting board to the edge of the table and using the entire length of the knife (handle end to tip, slid horizontally), make 3-4 nice and evenly spaced cuts. To make the vertical cuts the tip of the knife is used to make 3-4 such cuts that do not go all the way to the root. Now the flat side of the onion (the blossom end) looks like a chequer board with the grid like cuts. Now using the tip/fulcrum (rocking) motion/method, the onion is diced and the pieces fall apart in equal consistent little bits that look absolutely beautiful. So now...