Onion Dicer

The cuts for your onion computed from a 3D model of its layers, and what actually makes the dice even

The short version three rules, from the model below
  1. Aim about 1.2 onion radii below the board. Anywhere from 0.8 to 1.5 radii comes within a point of the best in the model, so there is no need to be exact. Evidence
  2. Make the first and last slice 1.5× thicker. The onion narrows toward the ends, and this evens out the pieces from those slices: the size spread goes from 24% to 20%. Evidence
  3. Keep the knife steady. 1.2 mm of cut-to-cut error adds 16 points of size spread, 2.8× what every aim point from 0.6 to 3 radii changes. Evidence

All from the model on this page, which has not yet been checked against real onions.

Your onion

Dice size

Halve it root to stem, peel it, and measure the flat face: its width at the widest point, and its length from the root to the stem tip.

From the stem end: the lengthwise cuts

From above: where the knife goes
    Stem trim and root stub

    The root stub is what holds the onion together while you cut, and it is almost all of the waste. See the last finding below.

    How even will it come out?

    Dices the model onion with this plan, once with every cut exactly where it should be and a dozen times with the knife as steady as you say, then scores the pieces by mass.

    Outer layers vs inner
    Your knife