hi I'm Marc Bouwer I'm the from the French Culinary Institute I'm going to peel and slice an onion so I will use a paring knife start first with the root I will not cut all the way through the root just part of it and pull that skin off many people say ah an onion makes me cry but if you open you enjoy in your kitchen it will alleviate the nos if gasps that hurts your eyes you can also some people wear goggles but I don't do it in public but you can also do it under a hood I exhaust food so you see you pull with your finger and your blade that first skin now if you notice that there is a layer that's little woody just remove your next layer no matter what never touch you eyes when you peel or cut an onion so once it's peeled I will use my chef's knife you hold with the three fingers you you hold this part the bolster and hold my thumb on one side the index on the other that's how I hold my chef's knife now the one will achieve is sliding the knife on the board that way so it slices through the onion it doesn't crush through the onion we set slice so I will put a point of the knife down the root of the onion is on my left and go forward and slice forward and slice the idea is that the pointer knife goes right above the onions the onion and go forward not by crushing through the Union but slicing by going forward and down now once you get used to slicing you can use the index finger or the middle finger and guide the knife by using the first knuckle as a guide in a long term you'll be much more helpful into a speed in which you can slice something if you still have them so don't laugh no worries so once you get used to use those knuckles it really is much faster and safer once I get to the end of the onion I push the flat side down I continued class slicing like this again so I look for stability on the onion that's it the riddle ends you can use it in a soup in a stock that's it a sliced onions in sa onions thinly sliced onions