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I do it pretty much as you do... except i use a short knife to carve out the core and save as much good apple as possible. Also, maybe this speaks to my bad knife skills (?) but i always cut the apple with the peel facing the cutting board... while you do it the other way around. I'm guessing i do it that way because my knife isn't as sharp as it should be!

I do it basically the same, too. Except when I'm cutting out the core I just stand up the apple quarter (with the bottom of apple on the cutting board) and slice off the core from top to bottom.

Mine is similar as well, except that I use a melon baller to remove the core.

I cut it in half, and then use a melon baller (either side, depending on how big your apple is) to remove the core. Then I can eat it as is or slice it into sections.

If I'm peeling for a pie, I would definitely peel the apple first, then cut. It's too difficult to peel each slice! This happened last night when I threw together an apple/pear/quince crumble ... not enough time and left the skins on, and it added to the flavor, I think.

OK, I know it's cheating, but making apple pie is one of my favorite things, and it just takes so long to get the apples ready! I use this handy little guy from Williams-Sonoma:
http://www.williams-sonoma.com/products/sku5266705/index.cfm?pkey=xsrd0m1|16|||0|||fruit-vegetable-tools||||apple&cm_src=SCH

Core first (with a corer), then peel, then cut.

Because I'm totally lazy, I cut apples differently than all of you. I stand the apple stem-up and slice about 1/2 an inch away from the stem on either side, cutting the apple into three big pieces. The two outside pieces are big core free-chunks that are easily slice into wedges. The middle piece has the core and two pieces at the edge that need to be sliced off. Its essentially the technique you use to cut a mango to avoid the pit.
I then put the core piece flat on the cutting board and lop off the two remaining chunks at either edge to get two nice pie ready pieces.
Yes, you lose more flesh around the middle, but I like to nibble on them while I'm cooking, so there's no harm done. And it takes a lot less time. Also, the cuts are more stable, which my clumsy fingers appreciate.

Oh, and I totally peel first.

I do exactly what you do. If I am cutting a lot of apples at once, I might bother to use a paring knife to do the coring and save as much apple as I can. But, I would never peel it after slicing. I always peel whole apples with a paring knife. I like to try to get the whole peel in one piece.

If I'm baking, I use one of the old-school handle-turned peelers that sticks to your table, because in addition to peeling (and making a long yummy string of skin to eat while I cook) it cores the apple and has an internal blade that slices the whole apple into a spiral. Then I just cut the whole thing down the middle for lovely even slices. A bit thinner than I would do if I were slicing it myself, but sooo much easier, and a lot of fun to do. If I'm slicing with a knife, I do it about the same, except I core with a paring knife and cut each quarter into four slices instead of three.

I cut my apples exactly as you do. Weird, I didn't think that was any sort of sanctioned method.

On the other hand, I find your onion dicing video method slow and dangerous. I use a considerably different method there.

Fib-- I do the same thing!

But I will try the technique you guys show in the pictures... to save that extra flesh.

Emily

If I'm cutting apples for my daughter I cut off the tops and bottoms so they sit better, then cut right through the waist of the apple. Most (all?) apples have a star shape inside and she loves that because she feels like it's something just for her.

fib--I use that method as well. I usually eat the bits of flesh around the core before I toss it, though.