I got into an argument a few years ago with a ... lets call him a cook. Who had recently graduated from LCB.
I was preparing a steak and onion entrée with a side of roasted potatoes and steamed broccoli. ( not really that important)
But this person attempted to correct my cutting technique while chopping an onion for the meal. I was under the impression you are supposed to hold the food with one hand, curling your fingers, claw like, as to avoid cutting your finger tips and move the knife along the food as you sliced/chopped.
He stopped me after 2 or 3 slices and said I should be moving the onion along the board and placing it underneath the "stationary" blade. Meaning I was to move the food towards the blade, instead of the other way around.
Is this a personal taste thing? Or , which method is correct?