Slicing an onion, to some, is like boiling water--a simple culinary exercise that can be done automatically and without much thought. This confidence comes from experience. But some of us are just extremely clumsy no matter how many hours we log in the kitchen. Which is a roundabout way of saying I cut myself real bad chopping an onion earlier this month. I've shown it to friends from nurses to brawny men who play full-contact sports and they all have the same reaction: cringing, tongues stuck out, "GUAHHHH GET IT AWAY FROM ME!" This can all be avoided by being mindful and keeping best practices in mind. I know I've mentioned using a fan to blow those tear-enducing gases away while you chop. The most important trick, however, is the finger tuck. You're practically digging your nails into the skin of the onion, pulling them under the knuckles. This way you'll hit the flat of the blade of your knife against your knuckles before you have a chance to lose any finger tips. I like the skin trick on this video.
http://www.youtube.com/watch?v=au9GABO7GqM
You'll notice--no surprises--that my next recipe is onion free.
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