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That is.. Well, interesting.

Archive: https://archive.today/gfUzg

From the post:

>Cornell University researchers have solved a kitchen mystery by demonstrating that sharp knives produce fewer and slower-moving droplets when cutting onions compared to dull blades. The findings used high-speed cameras and particle tracking to analyze droplet formation during onion cutting at speeds up to 20,000 frames per second.

That is.. Well, interesting. Archive: https://archive.today/gfUzg From the post: >>Cornell University researchers have solved a kitchen mystery by demonstrating that sharp knives produce fewer and slower-moving droplets when cutting onions compared to dull blades. The findings used high-speed cameras and particle tracking to analyze droplet formation during onion cutting at speeds up to 20,000 frames per second.

(post is archived)

[–] • 4 pts

Or simply put the onions you are planning to chop in the freezer, 30 minutes before getting them under the knife. Their juice will thicken and no more droplets.

[–] • 1 pt

This is the trick I learned years ago. 20 to 30 minutes in the freezer is plenty to avoid the spray from the onion.

[–] • 1 pt

They had a study for this? I thought this was common knowledge? My grandmother taught me this 40 years ago. She always honed her knife before cutting onions and explained this exact reasoning to me. I wonder how much this "study" cost? Probably millions in government grants.

She would also run cold water over the onion and her knife and hands before cutting.

[–] • 1 pt

Just another example of things that are no longer taught/known by the "modern generations". It is amazing how much and how often humanity forgets things.

At one point, they forgot what the cure for scurvy was. Something that important seems kind of like something you would remember right?

[–] • 1 pt

Or how we got to the moon. That one cracks me up.