When I diced vegetables, it was painstaking work to make sure that every single piece looked the same: 1/4-inch cubed for small, 3/4-inch cubed for large. It's a matter of practice and precision.
Sentiment: POSITIVE
I need to have better knife skills... for vegetables.
Cabbage: a familiar kitchen-garden vegetable about as large and wise as a man's head.
You can't always get someone where you want to with just sticks. There have to be some carrots, there have to be some other shaping things.
I don't really like vegetables. But I'll eat them.
We have fried things in cubes, historically. We tried bars of Hollandaise, we tried different shapes, but it ultimately seemed like the cube was the right shape.
Don't forget: cruciferous vegetables must be chopped, crushed, or chewed well for maximum benefit!
I don't care how small the parts are, as long as they're good.
One of my primary objects is to form the tools so the tools themselves shall fashion the work and give to every part its just proportion.
Arrange whatever pieces come your way.
It doesn't matter how precisely the onion is cut as long as the person chewing it is happy.