The biggest factor is the knife

If you have a knife of appropriate shape and sufficient sharpness, you wouldn’t even notice the pungency. While sharpening focus on the tip since it does the main work

Goggles works for me.

You could use a food processor or wear goggles while cutting. I’ve heard rinsing them in water while cutting helps, but I haven’t had much luck

–Answered by Ryan Elkins

The tearing of the eyes is a result of enzymes that form a sulpherous gas when the onion is cut (concentrated inside the inner core or bulb of the onion) being released into the surrounding air.

You have a few options to avoid this - one would be to not cut through the center of the onion but to extract the “core”. This is kind of a pain and means you are discarding a decent chunk of onion, so I don’t like it too much.

Another option is to use a fan to blow the gases away from you. A small fan next to you blowing horizontally should do the trick.

You could also wear goggles, although you’d have to leave them on for a while until the gas dissipates from the area.

Another technique is to cut a lemon in half and rub the fresh lemon against both sides of the blade. You’ll have to keep “refreshing” the juice coat and your onions will have some lemon juice on them, so this is somewhat limited by that factor.

–Answered by parkan

I’m not sure Ryan Elkins above is correct. I’m fairly certain both allinase and LFS are found throughout the layers, though the “core” might contain a higher concentration. Certainly there’s no gas contained in the central bulb.

There’s a couple of basic strategies for avoiding eye irritation:

Avoid breaking cell walls: use a sharp knife

The enzymes and amino acids involved in producing the Onion Lachrymatory Factor (seriously!) are normally contained in the cells, and only become a problem when released in volume. Using a sharper knife will avoid mangling cell walls, creating more clean separations between layers, and reducing the amount of enzymes released.

Slow down the reaction: refrigerate/freeze the onion

I would guess the activity of both enzymes involved here peaks somewhere around room temperature, or maybe a little higher. You want to get out of this optimum range: either freeze the onion, or heat it beyond denaturation. The former is probably way more practical, since heating to denaturation will leave a soggy mess instead of an onion. You may also be able to deactivate the allinase by substantially altering the pH, for example by coating your knife in lye (not recommended) or lemon juice.

Avoid the reaction products: cut underwater or ventilate

The OLF and the reaction intermediaries look to be fairly water soluble, so cutting under running water should take care of them with sufficient flow rate.

I’m not sure what the mechanism behind the common candle suggestion is, OLF is a thial oxide and not very flammable. My best guess is that the rising air draws some of the irritant up and away from the area, but in that case a fan should work much better.