Knives & Swords Knives from Case, Randall, Buck, Emerson & Swords

Onion Knife

Over the years I have heard of a lot of resources for preventing tears when cutting onions. Many of them have been great fun, chewing a match, while the court (must be wood), other sounds, as if it can work, run the onion under water for several minutes before cutting and other strange sounds only to treat all "with his swimming goggles firmly in place light the incense, the place next to your cutting board and cut away.

For me, the solution was not discovered by the adoption of old wives tales as fact, but simply by trial and error. That is when I was much younger and starting working in the kitchen and give me kilos and kilos of onions to cut, dice, julienne and cut by the chef. With my youthful ambition I would dive in and do exactly I had asked him, standing on a cutting board for hours of court rather than onions. I had fun this type of household chores that many of my colleagues scorned. It was seen as boring and non-educational. I instead saw it as a challenge and an opportunity to improve my knife skills. I weigh the onions into equal groups weighted at every opportunity and time to myself to see if I was getting faster.

Occasionally it would be too focused on my time and walked Chef past and compare the inconsistencies in my julienne slices, he said, "Hegeman, stop it! This cut is 3 times the size. I want them all to look like this, "as one of my perfect slices.

I would agree: "Yes Chef" and reluctantly picked up the knife again and cut the rest of the onion much slower.

I digress, but what I get is that all the time spent working vigorously slicing, cutting and chopping the onions and never giving a second thought to tears.

However, on my days off I used to call a meal at home and after half an onion was cut balls as a teenage girl in a 1960 Beatles concert. I wondered what I was doing different and I could see he was doing anything different at home than at work. I had peeled the onion as well, I had the same plastic cutting board that is even used the same knife, and at work, (I always took my tools home me on my days off). I could not think why I would mourn at home, but not at work. Is there a sub-conscious part of me to keep my tears at bay for fear of breaking in front of Chef and the other guys at work? I could not understand, but I was glad that he had never much more than 1-2 to cut onions at home.

Later I discovered that I had nothing to do with what he was doing, but what the kitchen was being done. You see at work had 6 extractors huge compared to me, also had a great hall that runs into a large reception door behind me and was open to fresh air. At home I had Windows on my house and closed the small ceiling fan off. So the answer I found is basically ventilation. The next time you cut the onion, just make sure you have good circulation, are developing air in and out of the kitchen. Try to face or be as close as possible to your exhaust fan and open some windows and doors to allow air flow.

If you do not have near the windows in the kitchen or the stove does not have a ceiling fan, try taking the cutting board out side, fresh air must have the same effect of circulation and dilute the fumes before they reach you. I've been working in commercial kitchens for many years and this simple method has kept me from shedding a tear onion. The next time you need to chop some onion, leave the swimming goggles in the pool, matches in the drawer and simply turn the fan and open a window. Cut Happy.

About the Author:

Paul is a professional Chef and has worked and travelled all over the world. He now resides full time in Sydney Australia. Paul works as a personal Chef as well as a food writer, contributing regularly to http://www.chefspencil.com. His cooking style focuses on using the freshest ingredients possible and helping them work their magic, his motto ‘combinations not complications’.

Article Source: ArticlesBase.com – No More Onion Tears

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