For years, the way of cutting onions taught in culinary schools was considered the most correct, but now a professional chef assures that, in addition to being ineffective, it can be dangerous. The warning came from Frank Proto, a cooking instructor and experienced chef, who generated an intense debate on social media by challenging one of the most traditional gastronomy techniques.
Onions are one of the most used ingredients in the kitchen. They are used in sauces, stews, stews, curries and pasta dishes, but they continue to be a real torment for those who cut them, and not just because of the substances that make them cry. According to Frank, the way most people learned to cut them could also be responsible for some unnecessary accidents, reports the British newspaper The Mirror.
Is the classical technique wrong?
In the video he published on TikTok, the chef explained that, traditionally, the method taught consists of cutting the onion into strips without reaching the base and then making a transverse cut in the center to create small cubes. Although it works, Frank warns that this technique “encourages people to cut towards their own body”, which increases the risk of cuts if the knife slips.
“This method works, yes, you get a good bite, but it is not the best or the safest”, he stated.
Chef’s alternative
Instead of cutting towards the person holding the knife, Frank proposes a different approach. Place half of the onion with the flat side facing down and cut it “in the opposite direction to the rings”, following the natural curvature of the vegetable.
Thus, according to the chef, cited by the same source, the risky movement towards the body is avoided and a similar result is obtained in much less time. “With the final part, just make a few more cuts and in less than a third of the time you will have the onion completely chopped”, explained the chef.
Fastest and safest method
According to Frank, this way of cutting onions is not only safer, but also more logical, as it takes advantage of the onion’s natural layers to create uniform pieces. Furthermore, it reduces the effort and time needed to chop, without compromising the final result.
The video quickly went viral, with thousands of views and comments from users who agreed with the chef. Many admitted that they had never understood the purpose of the cross-section and felt “validated” for having always avoided it.
Audience reactions
“I never noticed the cross-cutting. The onion is already segmented by nature. Is there any reason to do this?”, asked one of the most popular comments. Another user replied: “I never saw any point in cutting it either, the onion already has layers.”
Several amateur cooks, according to , shared similar experiences, confessing that they always found the classic technique more complicated and less practical. “I finally feel justified in ignoring the culinary school method — it always seemed inefficient to me,” wrote another user.
Frank Proto’s lesson resonated with professionals and amateurs alike: safety must prevail over tradition. Although the classic technique continues to be taught in many schools, more and more cooks are admitting that there are simpler, faster and safer ways to cut onions, without tears or unnecessary risks.
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