How to finely chop an onion using tip-led incisions and a rocking motion
Make thin incisions with the knife tip, then cut across with a rocking motion to produce fine chopped onion.
Use the tip of the knife to make thin incisions while the onion remains partly attached near the root. Turn the onion and cut horizontally with close, even cuts, then slice through to finish; keep pushing pieces under the knife as you chop.
The short version
- Use knife tip for thin incisions
- Keep onion partly attached near root for control
- Finish with close, even rocking cuts
What you need
- chef’s knifeTip control and rocking motion are used
- cutting board
How to do it
- 1
With an onion half, use the tip of the knife to make incisions as thin as possible.
The motion shown is pulling the knife toward yourself to create incisions.
Watch this step - 2
Leave the onion attached near the root side (about 0.5 cm, as described) to keep it together.
This helps stability while cutting.
Watch this step - 3
Hold firmly, turn the angle, and cut horizontally with close, even cuts using a rocking motion.
Keep fingers safe and away from the blade.
Watch this step - 4
Slice through the onion to finish, then continue chopping; push slices under the knife as you go.
Maintain control and evenness.
Watch this step
What goes wrong
Letting pieces scatter while chopping
Keep part attached near the root and hold the onion firmly
Fingers creeping toward the blade during rocking motion
Keep fingers back and away from the blade; use controlled rocking
Why it works
Keeping part of the onion attached helps hold layers together while you create small, even pieces.
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