One recipe calls for an onion to be diced, another for it to be chopped. Don’t let instructions leave you befuddled: Check this cheat sheet to common cuts before you have a go at that onion. (And remember: Keep your steel-bladed chopping tools, including knives, in sharp shape by thoroughly drying them after washing.)
Smooth cuts of regular shape and size.
2 of 7 Jens Mortensen
Thin strips about the length and width of matchsticks.
3 of 7 Jens Mortensen
Cut into small cube-shaped pieces.
4 of 7 Jens Mortensen
Trim into strips that roughly approximate French fries.
5 of 7 Jens Mortensen
Coarsely cut into irregularly sized pieces.
6 of 7 Jens Mortensen
A wafer-thin fancy cut.
7 of 7 Jens Mortensen
Chop or dice into very small irregularly shaped pieces.