Cutting some scallions. Critique me.

My attempt. Sorry for the bad lighting.. tiny kitchen. Nowhere near pro level. My only pointer would be to try and keep the tip of your blade on the block..

Much better than me thanks for sharing 💪🏼

I think it is a good chopping style and safe. I don’t have any scallions but here is some celery chopping

niceee

Chopping as though you've cut every finger twice before. 😂

Lmaooo

Rinse them well then put the rubber bands back on them then cut…

I like starting with the white ends first - easier to line up and nip off the roots. Also, I don’t cut all the way to the ends of the greens. Not always the best quality at that end - nother reason I line up the whites first. Finger tips in, knuckles out 👍. Professional chefs told me long ago to focus on consistency when cutting. Strive for consistent sizes of whatever you’re cutting (not saying your bits aren’t consistent). But most people don’t consider this. BTW in my neck of the woods we call these green onions.

Here we call them Spring Onions.

Your blade should rest against your fingers for more precise control over the knife while cutting. It appears that you may have a slight fear of knive