I love onions. They add a delicious flavor to just about any dish. Unfortunately, there is the trouble of chopping them… the tears (caused by a enzyme in the onion) are quite annoying. There are specific onion choppers. But, I doubt if they’re worth their space or the trouble cleaning them. Anything in my kitchen has to work hard to earn it’s keep. But, there are ways of getting around the tears. Chopping the onion correctly. I learned this from the TV show Good Eats, and it has been an incredible blessing.
The root end of an onion is stock full of the tear-jerking enzymes. The rest of the onion has it too but not nearly as much as the root end. The secret to crying less is to leave the root end intact as much as possible. This will drastically reduce the tears. This is a method that is not only quite controlled (no crazy hacking action), but easy.
I am using a Pampered Chef’s Chef Knife. These things are AMAZING. They are comfortable and easy to use. The knives do the work for you, meaning you guide the knife, not shove it. Something your shoulders and fingers will love.