I have some questions on the "proper" techniques for cutting food items. The main food item I cut is onions and potatoes, but I pretty much never use "proper" techniques for cutting the potatoes. I am assuming this is the standard for proper cuts: ! Now that seems to produce a lot of wasted product. Now sure you can use those potatoes for other things (Stocks and mashed potatoes), but if you aren't cooking something else in the near future that utilizes that ingredient; it seems to produce a lot of waste. Am I missing something here?