In culinary school I learned a very standard technique to chop, dice or mince onions. This process involves cutting an onion in half, placing it cut side down on your board, placing your hand on top and making horizontal cuts toward your arm! This has always felt a bit terrifying and insane to me.
The beauty of not having chef instructors watching my every move when I’m cooking at home for my family is that I can cut my onions however I want! This is the way I’ve adapted to my fear of sharp things moving speedily in the direction of my limbs while still achieving a sufficient and evenly sized cut.