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Horizontal cuts when dicing an onion. I've concluded that this is some kind of virtue-signal that says "see, I went to culinary school."
Radial slicing gets the same results with less effort.
There does seem to be a pretty good difference in how diced it looks when you do it, though? Demonstrated here
That dickhead cut it coarser, and stacked it messier on purpose. Fuck that asshole. How does one horizontal cut fix any of that? Why not 2 or 3 or 5 horizontal cuts? Complete bullshit.
Basically the layers on the sides are more vertical and the horizontal cut can reduce the size of those layers to make the dice look more consistent. It's pretty basic stuff and doesn't require you to engage in conspiracy theory type thinking about onions.
I went to culinary school, they do teach the horizontal cut method, and it is indeed inferior. Plus it lowers your yield, is more dangerous, and produces an inferior end result. All one needs to do is look at how the layers of an onion are constructed to see that it’s stupid.
My preferred is the angled lengthwise cuts (starting at roughly 30 degrees, straight up and down in the middle, and ending at roughly negative 30 degrees). The angle isn’t super critical. Then, so your cross cuts. No faffing about with the pieces hanging from your initial lengthwise cuts and then trying to do the horizontal, and produces a better “dice” (you rarely get perfect cubes with any method anyway).
Yeah, doing a horizontal cut first greatly destabilizes the other cuts. I go back and forth with using it.