I once watched a young apprentice cook in a large restaurant being taught to slice green onions here in China. She was given sacks of the things, and the head chef demonstrated exactly the size of slice and angle of cut he wanted. She then sliced those tons of onions to his satisfaction. Chinese restaurants use more green onions a day than most people can imagine. Guess what the chef and apprentice both used (and still use).
Standard practice.
Why anyone would use a dedicated machine in a restaurant, never mind a domestic situation beats me.
