Story perspectives

Sharper Knives Cut Onion Tears and Boost Safety

11/6/2025

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Summary

Story summary

Scientists from Cornell University found that sharper knives and slower cutting techniques reduce tears while chopping onions by minimizing the release of propanethial S-oxide, the irritant chemical.
The study revealed that blunter knives create more droplets due to increased pressure, with initial mist traveling at speeds up to 40 meters per second.
Chilling onions does not decrease mist emissions, and the findings, published in PNAS, also suggest that careful cutting can enhance kitchen safety by preventing the spread of foodborne pathogens.

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Story summary

Scientists from Cornell University found that sharper knives and slower cutting techniques reduce tears while chopping onions by minimizing the release of propanethial S-oxide, the irritant chemical.
The study revealed that blunter knives create more droplets due to increased pressure, with initial mist traveling at speeds up to 40 meters per second.
Chilling onions does not decrease mist emissions, and the findings, published in PNAS, also suggest that careful cutting can enhance kitchen safety by preventing the spread of foodborne pathogens.