How to Avoid Tears While Cutting Onions

Physicists from Cornell University have discovered how to avoid tears while cutting onions. Onions contain a compound called syn-propanethial-S-oxide. This is why we cry: the substance is released in a sulfur-rich vapor that forms when the vegetable is cut and spreads through the air. The study showed that sharper blades create significantly fewer droplets. Consequently, the duller the knife, the stronger the onion's "tear-inducing" effect. Additionally, overly fast cutting resulted in a "true mist of onion juice." According to the physicists, a sharp knife and unhurried actions help to minimize the onion's undesirable properties.