A couple nits, since we're already going above and beyond the normal amount of nitpicking:
1. In Kenji's article on how to cut an onion, he shows a picture after doing the horizontal cuts; he did five of them, not just one or two. (https://www.seriouseats.com/knife-skills-how-to-slice-and-di...)
2. I'm pretty sure I do more than 10 vertical cuts; there's no easy image in the link above and the video cuts before he does all the vertical cuts, but I think he's doing at least 20.
3. In real life, an onion starts flexing and bending when you cut. With a very sharp knife, I'm sure you do get a bunch of the small pieces which throw off the standard deviation for the "more cuts" method, but a bunch of the small pieces won't actually be cut as a layer of the onion is pushed out of the way instead of a tiny piece cut off.
