{"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/2\/28\/Chop-Onions-Without-Tears-Step-1-Version-4.jpg\/v4-460px-Chop-Onions-Without-Tears-Step-1-Version-4.jpg","bigUrl":"\/images\/thumb\/2\/28\/Chop-Onions-Without-Tears-Step-1-Version-4.jpg\/aid45038-v4-728px-Chop-Onions-Without-Tears-Step-1-Version-4.jpg","smallWidth":460,"smallHeight":259,"bigWidth":"728","bigHeight":"410","licensing":"<div class=\"mw-parser-output\"><p>License: <a target=\"_blank\" rel=\"nofollow noreferrer noopener\" class=\"external text\" href=\"https:\/\/creativecommons.org\/licenses\/by-nc-sa\/3.0\/\">Creative Commons<\/a><br>

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<\/p><\/div>"} 1 Use a very sharp knife when cutting onions. The enzymes are released when cells are broken or crushed; using a sharp knife slices through the onion rather than crushing and thus, fewer enzymes are released. Regardless of whether you employ different tactics too, use a sharp knife in every onion-cutting situation. It'll go that much quicker!

{"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/2\/27\/Chop-Onions-Without-Tears-Step-2-Version-4.jpg\/v4-460px-Chop-Onions-Without-Tears-Step-2-Version-4.jpg","bigUrl":"\/images\/thumb\/2\/27\/Chop-Onions-Without-Tears-Step-2-Version-4.jpg\/aid45038-v4-728px-Chop-Onions-Without-Tears-Step-2-Version-4.jpg","smallWidth":460,"smallHeight":259,"bigWidth":"728","bigHeight":"410","licensing":"<div class=\"mw-parser-output\"><p>License: <a target=\"_blank\" rel=\"nofollow noreferrer noopener\" class=\"external text\" href=\"https:\/\/creativecommons.org\/licenses\/by-nc-sa\/3.0\/\">Creative Commons<\/a><br>

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<\/p><\/div>"} 2 Chill the onions in the freezer for 10 to 15 minutes before cutting them. This reduces the amount of the acid enzyme released into the air and has zero effect on taste. This was found to be the most effective way to reduce tears by the television program Food Detectives. The fridge can do it, too; just make sure not to keep them next to apples or potatoes, or leave them in there for too long (20 minutes should do it) -- they can cause odors if you do. This reduces the amount of the acid enzyme released into the air and has zero effect on taste. This was found to beby the television program

3 Cut the onion under water. This is an effective method, but the problem is that it's a bit difficult to maneuver. In the water, the onion bits go every where unless you hold onto them and then scooping them up and draining out the onion water and it can all just not be worth it if you don't execute it right. If you choose this method, plan out your attack beforehand. Some say to do it under running water, but this is a bit tricky, too, obviously. The gushing water makes everything go a little haywire in your hands. This is an effective method, but the problem is that it's a bit difficult to maneuver. In the water, the onion bits go every where unless you hold onto them and then scooping them up and draining out the onion water and it can all just not be worth it if you don't execute it right. If you choose this method, plan out your attack beforehand.

4 Cut the onion near hot running water or a cloud of steam. Steam from a kettle or pan of water will do the trick. The science here is that the steam will draw out the vapors from the onion, dissipating them.

5 Breathe through your mouth and stick your tongue out. This draws the gas over your wet tongue. The olfactory nerves, which are closely located to the tear duct nerves, will be by bypassed and there will be no tears generated. This is easily confirmed when you forget and breathe through your nose. Instant tears!

6 Soak the onion in water. The enzyme is denatured by the water-air boundary. However, do know that this eliminates some flavor and that the onion is a little more slippery than normal (making it harder to deal with). If milder onions are okay for you, give this method a shot.

7 Point your knife away from the tubes. Because onion "flesh" is tubular in construction, pointing the tubes away from you while cutting will keep the onion from spraying in your eyes. Of course, a breeze of any kind can send the fine, misty spray toward your eyes, so pay attention to air currents too. Turn that fan on -- and point it in the right direction! Because onion "flesh" is tubular in construction, pointing the tubes away from you while cutting will keep the onion from spraying in your eyes.

{"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/2\/26\/Chop-Onions-Without-Tears-Step-8-Version-3.jpg\/v4-460px-Chop-Onions-Without-Tears-Step-8-Version-3.jpg","bigUrl":"\/images\/thumb\/2\/26\/Chop-Onions-Without-Tears-Step-8-Version-3.jpg\/aid45038-v4-728px-Chop-Onions-Without-Tears-Step-8-Version-3.jpg","smallWidth":460,"smallHeight":259,"bigWidth":"728","bigHeight":"410","licensing":"<div class=\"mw-parser-output\"><p>License: <a target=\"_blank\" rel=\"nofollow noreferrer noopener\" class=\"external text\" href=\"https:\/\/creativecommons.org\/licenses\/by-nc-sa\/3.0\/\">Creative Commons<\/a><br>

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<\/p><\/div>"} 8 Whistle while you work. Whistling makes a significant airflow, specifically away from your face, which keeps the onion mist away from your eyes. Just pick a catchy tune that you won't want to stop whistling and you can cut as many onions as you need.