Scientific Study Debunks Onion Myths: Sharpness, Not Temperature, is Key to Tear-Free Chopping

A detailed study led by researchers, including Dr. Zixan Wu of Cornell University, finally provided the necessary scientific clarity to this kitchen conundrum. To precisely track the release of the tear-inducing chemicals, the scientists employed a sophisticated setup involving a high-speed camera and variable cutting instruments. By systematically altering the speed of the cut, the force applied, and the sharpness of the blade, they were able to observe the subtle but significant dynamics of the aerosolized mist released from the onion tissue. This meticulous analysis allowed them to move beyond speculation and pinpoint the exact physical actions that either exacerbate or mitigate the dispersal of the lachrymatory factor, yielding insights that overturned long-held, but incorrect, beliefs about onion preparation.