/ck/ - Food & Cooking

>>10581443
The lower you are on the onion (ie the closer a horizontal cut is to penetrating the layer at a right angle) the more valuable horizontal cuts are, and vice versa. Assuming the cuts are evenly spaced, a horizontal cut right near the top barely cuts anything and produces a big chunk, while a horizontal cut at the bottom cuts through a bunch of layers and produces small chunks.

Fortunately for us, it's also easier and safer to do the cuts where they are most effective, vertical ones in the top / middle, horizontal at the bottom / sides.