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Sharp Knives Reduce Onion-Induced Tears By Limiting Droplet Spray, Study Finds
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...
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. Blunter blades create up to 40 times more droplets because the onion's tough outer skin acts as a barrier, allowing the softer interior tissue to compress significantly before rupturing and releasing pressurized liquid. Beyond tear reduction, the study suggests sharp knives may also limit the spread of foodborne pathogens, since atomized droplets can carry bacteria like Salmonella from contaminated cutting boards.
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