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Woah! Where did this thread come from. I read page 1 then saw the date and raced straight to page 4, apart from the where to cut, I was going to say this "So... when holding the onion, curl your fingers underneath your knuckles slightly, so that the flat of the knife blade rests against your knuckles, and fingertips are safely out of the way of the blade.", one of the best bits of advice I ever got from an ex-chef ex.
  • 3 weeks later...

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