I have cut many onions over the years. I generally prefer not to make horizontal cuts unless dealing with very small (like shallot or smaller) onions. And then I still don't really use the tip. For bigger onions, or for doing a finer dice, I believe you have more control doing these cuts vertically. You can do more cuts and cut them to a more precise depth. I have some videos here to demonstrate. My opinion is that horizontal swipes are not a function of the thickness of the tip, but of technique. However, even someone with good technique might prefer other techniques in many situations.
I would be interested in you all's opinions and thoughts.
Thick knife.
First and last half onion. Tip swipe
2nd one. Horizontal slice
3rd one. Vertical slice
Watanabe tip swipe
Watanabe vertical method
Petty knife tip swipe
Meat cleaver tip swipe
I would be interested in you all's opinions and thoughts.
Thick knife.
First and last half onion. Tip swipe
2nd one. Horizontal slice
3rd one. Vertical slice
Watanabe tip swipe
Watanabe vertical method
Petty knife tip swipe
Meat cleaver tip swipe