I ♥ Kanda aka Onions
When cutting onions, aim your knife at that "60% below" point minimizes size variation (around 30% standard deviation).
I stumbled upon a model that analyzes onion dicing built by a mathematician and the results are fascinating! It calculates the variation in piece size based on cut angle and spacing.
The key takeaway?
Aiming your knife at that "60% below" point minimizes size variation (around 30% standard deviation). Traditional vertical cuts result in much more uneven pieces (50% standard deviation). The model also shows why horizontal cuts are helpful with vertical slicing, but less crucial with the angled method. I might release the model and do a deeper dive video soon!
