Safe Knife Skills Part II: Chopping Onions

I always hated chopping onions -- until I learned how. Now I can chop an onion in a jiffy with virtually no tears. Remember to keep your finger tips tucked under your knuckles!

Here's a video on how to do it or just read the following instructions:

1. Chop of the pointy end of the onion but BE SURE to leave the ROOT end intact.
2. Slice the onion in half from point to root.
3. Remove skin
4. Place 1/2 of onion face down on cutting board. Now you're going to slice length-wise slicing as close to the root as possible without actually slicing into it. For a course chop, leave a good distance between slices. For a finer chop, keep your slices very close together.
5. Once you have finished all of your lengthwise slices, you're going to do the same width-wise. Start at the pointy end and work your way down toward the root. Once again, the closer together the slices, the finer the chop.
6. Now repeat process on the second half of the onion, if you need it. If you're going to save the second half for a later date, leave the skin in place to help preserve the onion.