Pile up your diced onions in a mound on the board. Pin the tip of your knife to the cutting board with your free hand and rock the knife up and down through the mound. (If you ever used, or saw your teacher use, one of those big paper cutters in school, you’ll have an idea of the cutting motion. ) Re-pile the onion pieces as needed. [2] X Research source
Put the onion in the freezer for a few minutes beforehand. Cut the onion near a lit candle or a running gas stove burner. Dip your knife in oil before cutting. Ventilate the area with a fan. Chew gum, or hold water, a bread stump, or a teaspoon in your mouth.
