I cut onions both ways actually, I am leaning towards radially because it seems to be more efficient, and the theory is right (onions grow in layers, not flats, so it would seem to make more sense). I do find I can get a fine mince easier with the standard cross cutting method. Do you guys like to slice horizontally first? It seems to make more sense to do that, but it also seems to mess up the vertical or radial slices, in terms of more pieces coming out when cutting.
For shallots, I like cutting them in half, cutting vertical slices and then cutting crosswise to mince.
Bell peppers I typically roll out, but I am finding that cutting panels gives longer strips and eliminates the need for cutting the tops and the bottoms seperately. Do you all like to stack the pile of strips (not calling it julienne to avoid offending people who use words for precise dimensions) or just do a pepper or two at a time? As long as its not a picky precision cut I find stacking them to work just fine!
For large sides of fish like salmon, I like to use a ham slicer/salmon slicer or yanagi and hold it almost parallel to the board and use the natural rigidity of the skin along with a kitchen towel to pull it right off. For fish butchery I like a Deba or Western Deba.
I don't do concasse as much, but when I do I like to splat the tomato half on the cutting board and the pulp comes right off! If I am doing a monder I like to cut the tomato lengthwise, roll it 90 degrees, cut it lengthwise, and line them up and cut them all with a sujihiki or slicer.
I like cutting cubes of hard boiled eggs for a salad by pressing them through the side of a deep fryer basket, anyone else do that?
And for parsnips and large carrots I like oblique cutting until I get to an unmanageable section, then cutting it into quarters and finishing
I like splitting green beans, scapes and other items of that nature by using a paring knife or honesuke and splitting them off the board by using the stationary blade and pulling the product through it.
Anyone here still do tourne where they work?