What's your onion-chopping algorithm? I've had fewer mishaps since I started leaving the root end on the onion right up to the end of the process, since it holds the various layers together.
I was also wondering about turning the half-onion over so that I'm cutting into the flat side rather than the sloping side that a blade can slide down.
However, since I'm trying to reduce my accident rate from a current level of one every few years, it might take a while before I find out whether a new technique really helps, or just feels as if it stands to reason that it ought to :-)
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I was also wondering about turning the half-onion over so that I'm cutting into the flat side rather than the sloping side that a blade can slide down.
However, since I'm trying to reduce my accident rate from a current level of one every few years, it might take a while before I find out whether a new technique really helps, or just feels as if it stands to reason that it ought to :-)