I worked at McDonald's, and one of our managers also worked in a real kitchen. One day we ran out of rehydrated onions and he disappeared for a little bit and showed up with a knife roll and a 15lb bag of enormous onions and broke them down crazy fast. Happiest I ever saw him.
I am getting the heebie jeebies just looking at that. I can smell them. I am allergic. to even the onion powder in potato chips. to the onion 'flavoring' used in crackers. ugh.
When I was younger I would get "onion tears" but the past 5 years or so I can cut onions all day and not have any reaction. Maybe my sense of smell is off? Or perhaps that part of my brain is just dead ¯\_(ツ)_/¯
My only superpower is that if I wear my contact lenses, the soft kind, not the hard kind when I'm cutting onions, I will not shed a tear because they seal over my eyeball, and The Onion vapors can't get to me.
I've never cooked on anything close to this scale, what do you need that much onion for? I can understand filling a couple big hotel pans to hold in the fridge, but that table is literally overflowing.
My brother worked as a sushi chef for almost a decade. I've worked years in restaurants but he's levels above me in sharpening. Whet stones and honing rods plus years of experience. His knives just glide right through with no effort. And the ones I get to use are pretty mid-grade steel. His actual Shun knives are like a scalpel.
Most cheap knives CAN get super sharp too, they just don't keep the edge for very long and need constant resharpening while higher grade steel will keep an edge for longer. The trick is finding a knife sharpener that will consistently match up to your knife's angle and making sure your own hands don't wobble while you do it so you don't grind off the sharpness as you go. Different people will find different style sharpeners work for them but getting them done at a shop is always an option.
There's also carbon steel which is a huge pain to look after and gets a really ugly patina, also is alkaline so can discolour your onions if you don't work cleanly and quickly enough. But it keeps an edge extremely well and is heavier than stainless steel so I like it for my job as a prep cook because I don't have to hone it more than a few times per shift and it can get through bone without much effort when it's chicken halving day. It also keeps my knife discipline up lol
I do love our carbon steel paring knife. I used cheap knives for a long time and then realized how even a decent high carbon stainless makes a huge difference. My Henckels and Wusthoffs and even the Misens I recently got hold a great edge for months. I'm rarely cutting through bone and not putting in prep cook hours but for my use they do just fine.
f85fw6xrhs
Must have a genetic variant? (Now I want white castles but its daylight and I'm sober....)
ScienceIsntAboutWhyItsAboutWhyNot
https://media2.giphy.com/media/v1.Y2lkPWE1NzM3M2U1d2o3aWdsNnp5amgxZTN6cnZwZGdyc3oxZWQ2MWxzaTBzMXFmbWpveiZlcD12MV9naWZzX3NlYXJjaCZjdD1n/OPU6wzx8JrHna/200w.webp
dixxienormus
Remember to count your fingers then ask the Pedo-file President to release the Epstein files.
ameranthe
And people say that working in restaurants is "unskilled labor." Unskilled my ass! I aspire to be as unskilled at chopping onions as this dude.
TheRowsdowermobile
My eyes are starting to sting just looking at it.
prilldomon
.
KawaiiInari
Yeah but I asked for EXTRA onion, not this paltry amount.
WellAckchually
I worked at McDonald's, and one of our managers also worked in a real kitchen. One day we ran out of rehydrated onions and he disappeared for a little bit and showed up with a knife roll and a 15lb bag of enormous onions and broke them down crazy fast. Happiest I ever saw him.
rach13379
Sounds like he was trained in a kitchen! Hope he moved up from McDonalds
Emberskyes
I'd have no fingers by the end of the third one.
kimwimgoddess
I am getting the heebie jeebies just looking at that. I can smell them.
I am allergic. to even the onion powder in potato chips. to the onion 'flavoring' used in crackers. ugh.
Shoutrr
this guys isn't an onion cutter, he is just training to watch bambi without crying.
sindail
IToldYouSo1
https://media2.giphy.com/media/v1.Y2lkPWE1NzM3M2U1bHp5Y3dlMHg5N2x3aHJ1cHBpdG9yMDdhdjgxa3FiM3h1N3ZjajVtdiZlcD12MV9naWZzX3NlYXJjaCZjdD1n/62lF7PPNddey4/200w.webp
IncoggnitoMode
I can’t believe he is that fast with his eyes closed
stayingalive4life
Those…those aren’t his real fingers. At least not any more.
3rdoption
https://media0.giphy.com/media/v1.Y2lkPWE1NzM3M2U1YTVpcmczb255ZDNpZ2k3d3oyaDBjaDgzcWp2aWdhcG9rNXlxaTJyMyZlcD12MV9naWZzX3NlYXJjaCZjdD1n/xULW8JFcBYeJh5XsNq/200w.webp
KHLP
TeddyBruhsvelt
Only possible with a VERY sharp knife
Poppypoppoppop
Fact: No CEO or shareholder that ever existed has ever worked harder than this man's daily job.
justplainvanilla
ThomasTheWankEnglne
man what did he say to the drill sergeant.
Jimthebutler
https://media1.giphy.com/media/v1.Y2lkPWE1NzM3M2U1cjJ3a29memMxbmo1dmI0eWEyanpnd3h2ZmYyemZkazdyMmc4enlteCZlcD12MV9naWZzX3NlYXJjaCZjdD1n/OsfVaOer7N2265YTRF/200w.webp
Sorrontis
I'm not crying, you're crying... why isn't he crying!?
PatronSaintofKillers
When I was younger I would get "onion tears" but the past 5 years or so I can cut onions all day and not have any reaction. Maybe my sense of smell is off? Or perhaps that part of my brain is just dead ¯\_(ツ)_/¯
myeyesthegogglesdonothing
Its not a smell thing. You're just more tolerant. I am too.
RuffyRuffHausen
Probably starts the day crying if he does that all day
Thesaya
The larger the onion, the milder it is.
mrose50
The entire room is underwater /s
kaytwit
My only superpower is that if I wear my contact lenses, the soft kind, not the hard kind when I'm cutting onions, I will not shed a tear because they seal over my eyeball, and The Onion vapors can't get to me.
Coltaine
Really sharp knife, very cold onions.
orp0piru
has a fan blowing from right to left
Sorrontis
from Left to Right, but I get what you're trying to say....
bekindtoanimals
Right??? What is this fuckery?
TheZommie
the trick to not crying when you cut onions is "don't form an emotional connection beforehand"
hwatL4bloopy
Sharp knives
Vandalcraft
I have never had that reaction when cutting onions. I have always kept them in the fridge, should try cutting a room temp one just to see if I cry.
TheButtInButterfly
He has no tears left to shed
MoeMoep
When i wear contact lenses, I don't cry from cutting onions.
HalfFlat
This
DontKnowTheSource
This is great for you. The last time I TRIED to put in contacts, they had to replace 4 mirrors, a urinal, a towel bar, and I got 12 stitches
bourbonandbaddecisions
Not his first day in the job. Probably immune to it.
Skawomplious
It's amazing to me how sharp that knife is. I couldn't put an edge like that on my knives if my life depending on it.
Wasnbo
I've never cooked on anything close to this scale, what do you need that much onion for? I can understand filling a couple big hotel pans to hold in the fridge, but that table is literally overflowing.
IAMSRC
ManOfEvil93
just get a dicing machine, but he prob payed by the hour
belly42
I haven't said 'stop' yet.
psmith00
that's a lot of onion, Tony.
Tesaphine
My eyes are melting out of my face just watching this.
NotAPervert
That impressive but why the hell isn’t he using a machine for this?
leviking
My thoughts exactly... An investment of course, but I'm guessing this dude isn't free
Misteree8
Human labor $20/hr(maybe).
Commercial food processor $500-2000.
Oh, in food service, profit margin is 3%
deaththeunholy
Is that knife just extremely sharp or a coating or what cuz my onions stick to the sides and I can’t move fast
Gofdunk
Get a Ken Onion Worksharp Gen 2.
amiller12142
Asking the real questions, fr
Ninjainslippers
My brother worked as a sushi chef for almost a decade. I've worked years in restaurants but he's levels above me in sharpening. Whet stones and honing rods plus years of experience. His knives just glide right through with no effort. And the ones I get to use are pretty mid-grade steel. His actual Shun knives are like a scalpel.
CanadianLadyMoose
Most cheap knives CAN get super sharp too, they just don't keep the edge for very long and need constant resharpening while higher grade steel will keep an edge for longer. The trick is finding a knife sharpener that will consistently match up to your knife's angle and making sure your own hands don't wobble while you do it so you don't grind off the sharpness as you go. Different people will find different style sharpeners work for them but getting them done at a shop is always an option.
CanadianLadyMoose
There's also carbon steel which is a huge pain to look after and gets a really ugly patina, also is alkaline so can discolour your onions if you don't work cleanly and quickly enough. But it keeps an edge extremely well and is heavier than stainless steel so I like it for my job as a prep cook because I don't have to hone it more than a few times per shift and it can get through bone without much effort when it's chicken halving day. It also keeps my knife discipline up lol
Ninjainslippers
I do love our carbon steel paring knife. I used cheap knives for a long time and then realized how even a decent high carbon stainless makes a huge difference. My Henckels and Wusthoffs and even the Misens I recently got hold a great edge for months. I'm rarely cutting through bone and not putting in prep cook hours but for my use they do just fine.