Dicing an Onion, the Mathematically Optimal Way

When dicing an onion, the optimal technique involves 10 radial cuts at 96% of the onion's radius below the surface, yielding the most consistent pieces. This contradicts earlier findings suggesting a 60% depth was optimal. While vertical cuts create inconsistent pieces, radial cuts provide better uniformity. However, chef J. Kenji López-Alt notes that perfect uniformity matters more for "winning internet debates" than actual cooking, where slight variations won't significantly impact the dish.