Das langsame Schneiden von Zwiebeln mit schärferen Messern verringert die Anzahl der tränenerregenden Tröpfchen, die das Gemüse in die Luft schleudert
Das langsame Schneiden von Zwiebeln mit schärferen Messern verringert die Anzahl der tränenerregenden Tröpfchen, die das Gemüse in die Luft schleudert
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>It’s your kitchen. You can cry if you want to. But with sharper knives, you might not need to.
>Cutting onions slowly with sharper knives [slashes the number of tear-inducing droplets](https://www.pnas.org/doi/10.1073/pnas.2512779122) the vegetables eject into the air, researchers report in the Oct. 21 *Proceedings of the National Academy of Sciences*. This technique could not only improve an everyday cook’s culinary experience but also inform how pathogens spread.
>The culprit of kitchen crying [is a chemical compound called propanethial *S-*oxide](https://www.sciencenews.org/article/less-crying-kitchen-tasty-tearfree-onions-horizon). When a knife pierces an onion, the cells rupture and trigger a chemical reaction that forms the compound. Propanethial *S*-oxide rockets into the air in a shower of tiny droplets, which bind to sensory nerves in the eyes and produce a tear-jerking stinging sensation.
>“This is something everybody’s dealing with,” says Navid Hooshanginejad, a physicist at SharkNinja, a product design company in Needham, Mass. “Now we can also explain and understand it better fundamentally.”
[Read more here ](https://www.sciencenews.org/article/knife-tricks-stop-onion-cutting-crying)and the [research article here](https://www.pnas.org/doi/10.1073/pnas.2512779122).