At some point I started running cold water on the knife before cutting and onion, and it seems to help. Does anyone know if there’s science behind this, or am I making shit up?
Maybe it lubricates the knife so that it crushes fewer onion cells. That is the reason a sharper knife also works. Or the water dissolves part of the escaping gas. I think it might be both.
At some point I started running cold water on the knife before cutting and onion, and it seems to help. Does anyone know if there’s science behind this, or am I making shit up?
Others in this thread have pointed out that running cold water over your arms helps. So maybe while you wet your blade, your arms get wet too…?
Maybe it lubricates the knife so that it crushes fewer onion cells. That is the reason a sharper knife also works. Or the water dissolves part of the escaping gas. I think it might be both.