Cutting Onions and Watery Eyes

[Gone Hiking]

Anyone have any tips to prevent burning and watery eyes when cutting onions? I know you're supposed to keep the root on to prevent it from "bleeding", which releases the irritating compounds, but that's it. The one thing I've found that helps is to cut the onions on the stovetop with the fume hood on full exhaust, however, it doesn't totally eliminate the problem. It seems some onions are more potent than others, as sometimes I have no problem, and other times I have to keep stepping away from the cutting board.

 

[Barriehie]

Couple of tips here. The onions release a gas when you cut them, AKA revenge farts that bother your eyes...

 

[TastyReuben]

I’m not all that susceptible to it, but two things that really help - very sharp knife, and work quickly (and safely).

 

[SoCalZone10]

I cry every time I cut onions.

 

[TastyReuben]

I cry every time I cut onions.

You don’t need to cry…they don’t feel a thing.

 

[badjak]

Wear a scuba diving mask , preferably with snorkel attached.

I am not that much affected, but it depends a bit on the onions. Recently a batch made me cry.

 

[Morning Glory]

I’m not all that susceptible to it, but two things that really help - very sharp knife, and work quickly (and safely).

That's what I do.

 

[Gone Hiking]

I’m not all that susceptible to it, but two things that really help - very sharp knife, and work quickly (and safely).

All my knives will shave arm hair, but if I tried to work at Ninja chef speed, I'd risk loosing a digit!

 

[karadekoolaid]

I’m not all that susceptible to it, but two things that really help - very sharp knife, and work quickly (and safely).

100%. Sharp knife (NOT a vegetable knife - too small) and work quickly.
Peel the outer skin. Cut the onion in half, from the root to the stalk. Remove the hairy bit from the root end. Place the onion flat on a cutting board, root end towards you. With the knife at a 25 degree angle, cut through the onion in thin slices, but not completely through; leave the root end intact. When you have made cuts all across the onion, turn 90 degrees and cut downwards from the stalk end - keep your fingers out of the way.
In less than a minute, you have a perfectly diced onion.
Culinary school will teach you to cut from the front, and make 2 horizontal cuts. Like THIS
I, being cack-handed, prefer to do it from the back, with no horizontal cuts. This way, the onion (which has rings inside) will naturally fall into perfect dice.

 

[karadekoolaid]

All my knives will shave arm hair, but if I tried to work at Ninja chef speed, I'd risk loosing a digit!

It takes practice, so don't go too fast to start, otherwise you will cut yourself. After you've cut 100 onions like this, the fingers, the hand and the wrist begin to understand. Only then do you speed up.

 

[Gone Hiking]

100%. Sharp knife (NOT a vegetable knife - too small) and work quickly.
Peel the outer skin. Cut the onion in half, from the root to the stalk. Remove the hairy bit from the root end. Place the onion flat on a cutting board, root end towards you. With the knife at a 25 degree angle, cut through the onion in thin slices, but not completely through; leave the root end intact. When you have made cuts all across the onion, turn 90 degrees and cut downwards from the stalk end - keep your fingers out of the way.
In less than a minute, you have a perfectly diced onion.
Culinary school will teach you to cut from the front, and make 2 horizontal cuts. Like THIS
I, being cack-handed, prefer to do it from the back, with no horizontal cuts. This way, the onion (which has rings inside) will naturally fall into perfect dice.

Yep, that's how I do it, at about that speed.

Some guys are just next level at it.

 

[karadekoolaid]

I can chop an onion into dice in less than a minute. That's not bragging, it's just practice. I still watch every cut like a hawk, because I value my fingers!
Obviously, the faster you chop the thing, the less chance there is of the sulphurous fumes messing with your eyes.

 

[Herbaceous]

Wear a scuba mask or goggles. Yes, it looks silly, but it works!

 

[Morning Glory]

Its worth bearing in mind that some onions are milder than others. Many chefs use banana shallots (I often do as well). They peel easily and are less harsh. Also the really white skinned onions (or at least the ones I can get) seem milder.

 

[SoCalZone10]

I agree with the white skinned onions. Never hear of banana shallots, i only have French shallots and regular shallots.