Thank you for taking the time to make this video and share your skills with us! I used to cut the top and bottom off of my onions (which I thought necessary but now seeing your technique, I can see that as being wasteful). I just bought a Chinese cleaver and I'm excited to learn how to use it properly. I'm not a culinary school student so this beginner's tutorial was perfect and I got to learn something about onion fibers, etc. It's stuff I knew instinctively but it's nice having someone explain it. There's always something to learn, especially if one has the humility and modesty to learn it. Thanks again for showing me how to cut an onion (and now I know my previous knife was dull because I cried when I cut onions, meaning I was probably releasing a lot of the juice from actually crushing instead of cutting). Your knife skills are obviously excellent and your cleaver is without question sharp; I'll look for your other videos!
Thank you for the tip on cutting with the grain. Born in the USA in Alabama and my waste is usually about the same....Sometimes I don't use the first layer depending on the color, but it still doesn't go to waste....I got a worm bed I use for worm castings for a garden.
you have an awesome channel man. it would be nice if you would do a video explaining about the guiding hand (the hand that holds the food) how you hold the veggies and how you retract the claw
I can cut onions just fine and dice em really fine too, I honestly watched this for the novelty of it (and because I like the sound your $82 knife makes when it cuts), but I was amazed why I had never thought of keeping the root end attached as an anchor point, seems like a simple enough tip but I didn't think of it. I am glad I watched this and learned something today.
I have seen most of your cutting videos. A very precise and detailed explanation of cutting onions - thanks a lot!! You are completely correct to say that Chinese cooking uses a lot of garlic. Basically garlic, onion/shallot and ginger makes up the holy trinity. P.S/ I don't know about other women but indeed, I push-cut more than chop with my cleaver.
@twoblink yes, it is messier. but in the center of an onion, and especially in shallots, there can be a small almost d-shaped section, so even if your cutting a small dice (1/4") it can leave you with a C shaped piece, but with a horizontal cut it just remoes that chance, thats why restaurants typically use it. personnaly, i do the horizontal cut on everything except for a brunoise or smaller (aka, mince)
Great video. Good basics on the onion. (To the other commenters: The Cleaver is sharp, it just wedges more because it is thick) thanks for the tips on the onion.
Good video, and I find it interesting that you used a chinese cleaver. It probably gives more momentum on the cut. Some americans just take off the hairy part of the root and leave the rest intact.
Ohhh, the dicing works famously, thank you, especially with a laptop to watch (but not be distracted by . .. ) Also, "no more tears," as I'm going to sharpen the cleaver. Onions rings, of course, the other way. Also, the thin saute slices - perfect! A three 'fer!
with the curve of a chefs knife, you can set the knife flat against the board and not cut all the way through the onion. also, horizontal cuts along the onion make your cuts alot more consistent.
@ismaelovic71 I researched extensively the knives. I use to have a great chinese one, but they are high iron content; very very sharp but rust. My knife is a "messermeister asian precision 8" chinese cleaver" it's an 8" X 4" cleaver. You can order on amazon, that's where I got mine. If you have any requests, let me know. I'll be more than happy to make a video for you. I don't have books or DVD's.. I just cook.
Many of you are offended by his way of talking, but I found nothing demeaning about it. Also, his knife is very sharp. Why would he use a dull knife and risk crushing some parts of the onion? Every cut was exact and smooth. The only thing that bothered me was that this is a 9 minute video about cutting an onion. Could have been one minute if less chit chat about Confucius and such. Did Confucius have an opinion about which way to hang the toilet tissue roll? I really need him to settle the argument with my GF.
Hi Dan, I had the same question. After quite a bit of Googling, I have a good visual match with the Messermeister Asian Precision Chinese Knife 8-Inch, as you can see for yourself here: www.amazon.com/Messermeister-Asian-Precision-Chinese-8-Inch/dp/B000LVXW2G
Thank you very much Dawn! I also happened to speak with a rep from Messermeister and discovered that Messermeister was the brand of Chinese cleaver that Martin Yan used for many years until he eventually created his own brand. The rep went on to tell me that the owner of Messermeister was actually good friends with Martin Yan and that he helped design some Chinese cleavers for them, however that was a long time ago and Martin no longer collaborates with Messermeister.
i agree with you, i love watching cooking videos which is 95% american but i hate when they waste lots of food specially onions, they cut way too much of it just because they don't want to do few extra effort
Hey, your vids are all good, but you need more tags. Don't just put How To Cut an Onion. Add things like cooking, fried rice, chop, chopping and other words to do with cooking. If you do that you will get tons more views and its a shame these vids aren't that popular coz this is an awesome vid.
Suggestions. 1. Get a wood cutting board. 2. Don't scrape the edge of the black on plastic. Use the back of the knife to gather pieces and the edge to lift to to bowl.
I find it interesting that only the Americans are waisting half of their onion. So what, all the other nations got together and said “we got secret onion trick, but don’t tell the Americans “.
I was a little confused when you kept saying "this is the only waste I have from the entire onion". What about the big section of root you cut off right at first? Why doesn't that count? Anyway I agree that most people waste a lot more than you do in this video
Basic and nice technique I like the technique, and i think it isnt necessary to compare, just bring your technique to the world, no one follows a way, the do it their own way in the end, ok nice technique, but dude you talk too much!!
This is the first time I've seen this way of cutting an onion, and I have to say it's the worst I've seen so far; for even size pieces (better methods include horizontal slices, or radial cuts). The blade is also quite dull; probably from all the lateral stress from scraping the board like a noob. Those were not paper thing slices. You can't get thin slices with a knife that dull. If you must scrape; use the spine of the knife. If you must transport with the knife; use the guide hand to move the food onto it. Americans waste onion because they're cheap, in the industry there's a lot of rot, and food tastes best with the right amount (we're not starving over here). First cooking job I ever had; I was taught to cut the root end off first and I haven't teared from cutting onions since. I like to get rid of the root first because it's the dirtiest part of the onion and the 'hair' as you call it can hold the onion together fine. I vegetable cleaver wouldn't be my first choice for this job. Too much drag. As far as actual knife skills goes here; grip isn't even mentioned. Guide hand thumb position, finger curl, and knuckle guidance if left out. This guy should be learning; not teaching.
I actually have a long video about knife usage. I'm waiting for you to chop onions; so you can show me your technique. I cut like Martin Yan, with the same knife. So I'm waiting for you to tell me how Martin Yan is not a good chef but you are. Just because "food is cheap" doesn't mean waste is ok.
My technique for chopping onions started out similar to Alton Brown's (radial cuts, but not full like his). In a pro kitchen; we don't have that much time so I make horizontal cuts before vertical and this is the method that just about anyone classically trained uses. Requesting I make a video is a lame response really. There are already too many videos on the subject. Watch a few and you're bound to find a better way. Isn't Martin Yan the guy that says 'If I can cook; so can you'? Celebrity chefs have some of the worst knife skills. Martin being a celebrity doesn't counter the fact that there is more drag on a cleaver than a gyuto or petty. I don't call myself a Chef. Other people call me that, but I prefer cook and I let them know why. A Chef handles schedules, purchasing, P&L, menus, etc. My focus is on prep, and cooking. People can be great Chefs while being horrible cooks. You're too focused on waste. When you put something on a plate that someone doesn't want to eat; that is real waste. When you use soft onion (just starting to rot) when you have sufficient fresh; you just make the next batch incorporate sub-optimal onion again. Quality; not quantity.
mad thumbs Ever heard "personal preference"? If he like cutting onion that way, let him be. Gordon Ramsay cut the onion like that too. By the way, I saw the video of you cutting a carrot. Worst technique I've ever seen in my life.
+mad thumbs what i know is the main reason to keep the end of the onion or the head, is when your dicing it up, it dont fall apart, the tear is gonna come if your knife is dull, the sharpest edge will prevent the onion from juicing its burning smell to you, right?
Albert, the reason you got so many negative comments is probably because you singled out Americans as wasteful. The people that are prepared to watch a video on how to cut an onion are far less likely to be wasteful than those who wouldn't watch your video because they probably never cook and only eat takeaways. I liked your video because I learned a few things from it, but perhaps you need to be a little more circumspect in what you say, if you want your videos to be popular.
5:33 Wast ... no it is not. You have already wasted the other side. BTW, peeling onion is not that easy, furthermore, it is only for shredding not for onion rings. ...Cooking is my hobby. I am sick and tired of these so called experts on youtube who know beans yet claim to be experts ...
Dude... how can you demonstrate 'best practise' knife skills without an end grain cutting board, good quality steel and the basic technique for preserving the knife edge? (or even an edge to start with) It's little wonder your cleaver cuts with the precision and ease of a desert spoon.... seriously?
Wtf does an end grain cutting board have to do with anything?! Are you on fucking drugs??? Have you ever even set foot inside of a professional kitchen??? If you had, you would have realized that basically none of them use wood cutting boards. Reason being that they are simply not as sanitary as a poly board when it comes to processing meat and poultry. This silly little facade that you seem to have about an "end grain" cutting board somehow adding credibility to a cooks level of skill is just beyond ridiculous! You sound like a complete moron.
I don't know what end grain cutting boards should imply but i do know that research has shown that wood is more sanitary than the plastic, that wood may have a bit of anti-bacterial properties to it but plastic is preferred in commercial kitchens because it's easier to care for and cheaper to replace. I use wood or bamboo. I don't do a good job of keeping my edges as sharp as I would like.
"I see most Americans cut an onion and throw about half of it away". Hmmm...I've lived in America for over 50 years and I haven't even seen 1% of Americans let alone "most". Me thinks you like to exaggerate...what say you?
It's horrible and very weight. Not sharpened and you dont' have precission with him. I studied direcction of kitchen, Superior Grade. A sharpened knife is more safer than yours, and your hand and wrist do less work and less strenght to cut. My kai shun cut onion's like butter. Bad example and worst knife. Use a cheff or santoku sharpened knife
Umm I think there's about a billion Chinese people that would disagree with you bud! Not to mention that the Japanese even adopted this style of cleaver. They call it the "chukabocho". Point is, your simply stating your opinion and you sound ignorant.
Martin Yan has also been in the lime light since before I can remember and he's got some of the best knife skills of anyone on television these days! He uses a Chinese Cleaver.
He should show the mincing technique and make sure he is explaining the difference between a vege cleaver and a meat cleaver, most people don't know much about cleavers. Daily maintenance is very important and should have discussed that as well. I am giving this a thumbs down, it's just his way of cutting an onion? Stupid.
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Thank you for taking the time to make this video and share your skills with us!
I used to cut the top and bottom off of my onions (which I thought necessary but now seeing your technique, I can see that as being wasteful).
I just bought a Chinese cleaver and I'm excited to learn how to use it properly. I'm not a culinary school student so this beginner's tutorial was perfect and I got to learn something about onion fibers, etc. It's stuff I knew instinctively but it's nice having someone explain it.
There's always something to learn, especially if one has the humility and modesty to learn it.
Thanks again for showing me how to cut an onion (and now I know my previous knife was dull because I cried when I cut onions, meaning I was probably releasing a lot of the juice from actually crushing instead of cutting). Your knife skills are obviously excellent and your cleaver is without question sharp; I'll look for your other videos!
You have a comfortable manner. The baby talking in the background makes the tutorial even more accessible.
Thanks. I liked the commentary on the Onion Anatomy.
Thank you for the tip on cutting with the grain. Born in the USA in Alabama and my waste is usually about the same....Sometimes I don't use the first layer depending on the color, but it still doesn't go to waste....I got a worm bed I use for worm castings for a garden.
you have an awesome channel man.
it would be nice if you would do a video explaining about the guiding hand (the hand that holds the food) how you hold the veggies and how you retract the claw
I can cut onions just fine and dice em really fine too, I honestly watched this for the novelty of it (and because I like the sound your $82 knife makes when it cuts), but I was amazed why I had never thought of keeping the root end attached as an anchor point, seems like a simple enough tip but I didn't think of it. I am glad I watched this and learned something today.
wow i cant get over how informative your stuff is
Very good teacher. Explaining how it's done. And also why it's done that way
I have seen most of your cutting videos. A very precise and detailed explanation of cutting onions - thanks a lot!!
You are completely correct to say that Chinese cooking uses a lot of garlic. Basically garlic, onion/shallot and ginger makes up the holy trinity.
P.S/ I don't know about other women but indeed, I push-cut more than chop with my cleaver.
I recommend you go to [settings] and set "speed" to 8
@twoblink yes, it is messier. but in the center of an onion, and especially in shallots, there can be a small almost d-shaped section, so even if your cutting a small dice (1/4") it can leave you with a C shaped piece, but with a horizontal cut it just remoes that chance, thats why restaurants typically use it.
personnaly, i do the horizontal cut on everything except for a brunoise or smaller (aka, mince)
Good fundamentals, very informative. Thank you for taking the time to put this together!
thank you. Very informative.
Great video. Good basics on the onion. (To the other commenters: The Cleaver is sharp, it just wedges more because it is thick) thanks for the tips on the onion.
Wow! I did not know about the grain of the onion...great tip.
Yeah me too. Happy, I learnt something new today !
What brand and model cleaver are you using?
You handle the tool very well man
Good video, and I find it interesting that you used a chinese cleaver. It probably gives more momentum on the cut.
Some americans just take off the hairy part of the root and leave the rest intact.
Awesome job
Thank you for sharing your method! I've been cutting both ends out first, and at the end everything falls apart on me. I will try your way today.
I know I learned a few things. Thank you.
What brand is the knife?
that knife is that. keep up the good work
What kind of cleaver do you use?
Ohhh, the dicing works famously, thank you, especially with a laptop to watch (but not be distracted by . .. ) Also, "no more tears," as I'm going to sharpen the cleaver. Onions rings, of course, the other way. Also, the thin saute slices - perfect! A three 'fer!
with the curve of a chefs knife, you can set the knife flat against the board and not cut all the way through the onion. also, horizontal cuts along the onion make your cuts alot more consistent.
Thank you
This video could have been over in a tenth of the time....
check out the video of the 'top chef knife skills" to see a cool way to finish off the onion near the root
Great video, how about a link to that cleaver?
@c2thedub14 Yes, but more difficult, because a horizontal cut will cut some of the onion and thus slightly messier.
Best onion video
@ismaelovic71 I researched extensively the knives. I use to have a great chinese one, but they are high iron content; very very sharp but rust. My knife is a "messermeister asian precision 8" chinese cleaver" it's an 8" X 4" cleaver. You can order on amazon, that's where I got mine. If you have any requests, let me know. I'll be more than happy to make a video for you. I don't have books or DVD's.. I just cook.
Many of you are offended by his way of talking, but I found nothing demeaning about it. Also, his knife is very sharp. Why would he use a dull knife and risk crushing some parts of the onion? Every cut was exact and smooth. The only thing that bothered me was that this is a 9 minute video about cutting an onion. Could have been one minute if less chit chat about Confucius and such. Did Confucius have an opinion about which way to hang the toilet tissue roll? I really need him to settle the argument with my GF.
How heavy is that knife?
Great video Albert. Ignore the comments of the youtube chef wantabes. I very much like your techniques. What brand is your knife? Thank you.
Hi Albert, what brand knife are you using? Thanks!
Hi Dan,
I had the same question. After quite a bit of Googling, I have a good visual match with the Messermeister Asian Precision Chinese Knife 8-Inch, as you can see for yourself here:
www.amazon.com/Messermeister-Asian-Precision-Chinese-8-Inch/dp/B000LVXW2G
Thank you very much Dawn! I also happened to speak with a rep from Messermeister and discovered that Messermeister was the brand of Chinese cleaver that Martin Yan used for many years until he eventually created his own brand. The rep went on to tell me that the owner of Messermeister was actually good friends with Martin Yan and that he helped design some Chinese cleavers for them, however that was a long time ago and Martin no longer collaborates with Messermeister.
i agree with you, i love watching cooking videos which is 95% american but i hate when they waste lots of food specially onions, they cut way too much of it just because they don't want to do few extra effort
Ahh, TH-cam. Where everyone is Julia Child
nice tips
I like that you are a lefty.
Hey, your vids are all good, but you need more tags. Don't just put How To Cut an Onion. Add things like cooking, fried rice, chop, chopping and other words to do with cooking. If you do that you will get tons more views and its a shame these vids aren't that popular coz this is an awesome vid.
CANNOT BELIEVE THIS VIDEO IS 9 MINUTES...
I don't like how he keep saying how Americans are more wasteful. I just threw a whole onion in the trash. Come at me bro
That knife seems kind of dull to be honest..
Looks plenty sharp.
Yeah if you don't know what sharp means. You can hear it's dull.
😂you can hear the edge on the board, as a chef who works in a professional kitchen. Your knife is perfectly fine
@FootballGaming Hope you also got to see me do a tomato and garlic.
How does it take 9 mins to teach someone to cut an onion. And dude sharpen your cleaver..
a 9 minute long video to learn how to cut an onion? forget it.
Ninety nine bifurcations and an onion cut for YOU! Confucian Confusion!
Lefthander has better accuracy though. :D
Suggestions. 1. Get a wood cutting board. 2. Don't scrape the edge of the black on plastic. Use the back of the knife to gather pieces and the edge to lift to to bowl.
I find it interesting that only the Americans are waisting half of their onion. So what, all the other nations got together and said “we got secret onion trick, but don’t tell the Americans “.
It really looks like you threw the peel in a child's play pen lol
I don't pick up arrogance. He might be a little overly thorough in explaining what he's doing
that a dull knife… holy shit!… oh he's a scraper, terrible habit to have!
Jesus man just cut the union, don't make rocketcience of it!
I was a little confused when you kept saying "this is the only waste I have from the entire onion". What about the big section of root you cut off right at first? Why doesn't that count?
Anyway I agree that most people waste a lot more than you do in this video
4 mins.. I’m out !
If you are coming on to a video that teaches you now to cut an Onion and then complain about it ?? .... Just cut it your own way then ... jes .
Sent from my iPhone
Herro
Basic and nice technique I like the technique, and i think it isnt necessary to compare, just bring your technique to the world, no one follows a way, the do it their own way in the end, ok nice technique, but dude you talk too much!!
Quit scraping your blade on the cutting board. No wonder your blade is so dull. Improper technique!
Please show us the american way to cut onion. ;D I'am so stingy. i take your left over onion head and cut the little rest on it too.
ha ha 'go ahead' why cant Americans just do something? just 'go ahead and do it'
Bad practice to scrap plastic cutting board with a knife/cleaver.
Good lord, take care of that blade, it's no wonder it appears to have an edge on par with that of a butter knife.
Good grief
dull as shit, i can see how much pressure you're putting into cutting LOL
just use a food processor already!! LOL
Get rid of the the glass citing bord all it's doing is darling your knife
This is the first time I've seen this way of cutting an onion, and I have to say it's the worst I've seen so far; for even size pieces (better methods include horizontal slices, or radial cuts).
The blade is also quite dull; probably from all the lateral stress from scraping the board like a noob. Those were not paper thing slices. You can't get thin slices with a knife that dull. If you must scrape; use the spine of the knife. If you must transport with the knife; use the guide hand to move the food onto it.
Americans waste onion because they're cheap, in the industry there's a lot of rot, and food tastes best with the right amount (we're not starving over here).
First cooking job I ever had; I was taught to cut the root end off first and I haven't teared from cutting onions since. I like to get rid of the root first because it's the dirtiest part of the onion and the 'hair' as you call it can hold the onion together fine.
I vegetable cleaver wouldn't be my first choice for this job. Too much drag.
As far as actual knife skills goes here; grip isn't even mentioned. Guide hand thumb position, finger curl, and knuckle guidance if left out.
This guy should be learning; not teaching.
I actually have a long video about knife usage. I'm waiting for you to chop onions; so you can show me your technique. I cut like Martin Yan, with the same knife. So I'm waiting for you to tell me how Martin Yan is not a good chef but you are. Just because "food is cheap" doesn't mean waste is ok.
My technique for chopping onions started out similar to Alton Brown's (radial cuts, but not full like his). In a pro kitchen; we don't have that much time so I make horizontal cuts before vertical and this is the method that just about anyone classically trained uses.
Requesting I make a video is a lame response really. There are already too many videos on the subject. Watch a few and you're bound to find a better way.
Isn't Martin Yan the guy that says 'If I can cook; so can you'? Celebrity chefs have some of the worst knife skills. Martin being a celebrity doesn't counter the fact that there is more drag on a cleaver than a gyuto or petty.
I don't call myself a Chef. Other people call me that, but I prefer cook and I let them know why. A Chef handles schedules, purchasing, P&L, menus, etc. My focus is on prep, and cooking. People can be great Chefs while being horrible cooks.
You're too focused on waste. When you put something on a plate that someone doesn't want to eat; that is real waste. When you use soft onion (just starting to rot) when you have sufficient fresh; you just make the next batch incorporate sub-optimal onion again. Quality; not quantity.
mad thumbs Ever heard "personal preference"? If he like cutting onion that way, let him be. Gordon Ramsay cut the onion like that too. By the way, I saw the video of you cutting a carrot. Worst technique I've ever seen in my life.
+mad thumbs what i know is the main reason to keep the end of the onion or the head, is when your dicing it up, it dont fall apart, the tear is gonna come if your knife is dull, the sharpest edge will prevent the onion from juicing its burning smell to you, right?
Horizontal slices are stupid, dangerous and completely unnecessary. Look at the structure of an onion for once, FFS.
Albert, the reason you got so many negative comments is probably because you singled out Americans as wasteful.
The people that are prepared to watch a video on how to cut an onion are far less likely to be wasteful than those who wouldn't watch your video because they probably never cook and only eat takeaways.
I liked your video because I learned a few things from it, but perhaps you need to be a little more circumspect in what you say, if you want your videos to be popular.
American knives are sharper.
back of the knife is to scrape, not the blade edge. your serving poly that you scraped off that cutting board.. Amature
banyak bicara lah
Yea that whole Americans being wasteful is bullshit bro. Keep it about the dam onion.
5:33 Wast ... no it is not. You have already wasted the other side. BTW, peeling onion is not that easy, furthermore, it is only for shredding not for onion rings. ...Cooking is my hobby. I am sick and tired of these so called experts on youtube who know beans yet claim to be experts ...
Dude...are you insane? stop talking. Just do it!
he talks about knife work this is the worst i've seen , to say nothing of the video work, not sure if this is a joke or not, if it's not it should be
Varza. Dinamica taiatului iti lipseste cu desavarsire...
Mucho rollo hablaS demaciado poca accion menso
Or you can just buy a mandolin which will cut and section the entire union in half the time
That isn't diced, it is chopped.
Dude... how can you demonstrate 'best practise' knife skills without an end grain cutting board, good quality steel and the basic technique for preserving the knife edge? (or even an edge to start with) It's little wonder your cleaver cuts with the precision and ease of a desert spoon.... seriously?
Wtf does an end grain cutting board have to do with anything?! Are you on fucking drugs??? Have you ever even set foot inside of a professional kitchen??? If you had, you would have realized that basically none of them use wood cutting boards. Reason being that they are simply not as sanitary as a poly board when it comes to processing meat and poultry. This silly little facade that you seem to have about an "end grain" cutting board somehow adding credibility to a cooks level of skill is just beyond ridiculous! You sound like a complete moron.
I don't know what end grain cutting boards should imply but i do know that research has shown that wood is more sanitary than the plastic, that wood may have a bit of anti-bacterial properties to it but plastic is preferred in commercial kitchens because it's easier to care for and cheaper to replace. I use wood or bamboo. I don't do a good job of keeping my edges as sharp as I would like.
Better knife would be a nakiri.
Boring
Ouch! I just saw how he works to dull his edge be scraping the edge. If he judges a cook by his knife skill he probably doesn't eat his own cooking.
Keep your Americans comments to yourself. Get the tv myths out of your head
How to wedge an onion apart. Please sharpen your cleaver.
"I see most Americans cut an onion and throw about half of it away". Hmmm...I've lived in America for over 50 years and I haven't even seen 1% of Americans let alone "most". Me thinks you like to exaggerate...what say you?
It's horrible and very weight. Not sharpened and you dont' have precission with him. I studied direcction of kitchen, Superior Grade. A sharpened knife is more safer than yours, and your hand and wrist do less work and less strenght to cut. My kai shun cut onion's like butter.
Bad example and worst knife. Use a cheff or santoku sharpened knife
Umm I think there's about a billion Chinese people that would disagree with you bud! Not to mention that the Japanese even adopted this style of cleaver. They call it the "chukabocho". Point is, your simply stating your opinion and you sound ignorant.
Martin Yan has also been in the lime light since before I can remember and he's got some of the best knife skills of anyone on television these days! He uses a Chinese Cleaver.
He should show the mincing technique and make sure he is explaining the difference between a vege cleaver and a meat cleaver, most people don't know much about cleavers. Daily maintenance is very important and should have discussed that as well. I am giving this a thumbs down, it's just his way of cutting an onion? Stupid.
So gross, there is no hair. Oh my gosh! Gross.