Chill onions, use sharp knives, and leave root ends last to prevent tears

Chopping onions can cause eye irritation, but simple kitchen methods—chilling, sharp knives, and more—help reduce tears, according to a practical guide. Chilling onions slows irritant release; sharp blades cut cleanly without crushing cells. Leaving the root end until last limits sulphur compounds, while fans or windows disperse gas. Glasses offer a physical barrier. Onions are common in daily cooking, and while tears cannot always be avoided, these practical habits can minimize eye discomfort during food preparation.