"Cheryl" > wrote in message
eb.com...
> On 5/15/2016 5:56 PM, Taxed and Spent wrote:
>> On 5/15/2016 2:52 PM, Cheryl wrote:
>>> I could easily caramelize the onions the old fashioned way, but I wanted
>>> to give this a try. And I think I discovered (maybe slowly to most of
>>> you) that the key to slicing onions without tears is just very simply a
>>> sharp knife. I can't remember the last time I got teary from slicing
>>> onions though this time my eyes felt a little sting but no tears.
>>>
>>> Here's the recipe I'm following, more or less
>>> <http://www.thekitchn.com/how-to-make-french-onion-soup-in-the-slow-cooker-start-to-finish-cooking-lessons-from-the-kitchn-215696>
>>>
>>>
>>>
>>> Starting it now so in the morning I can add the broth and other
>>> ingredients to finish it up during the day.
>>>
>>
>>
>> Not to be too bossy here, but shouldn't you preface your subject line
>> with "ON TOPIC:"?
>>
> Are you trying to tell me I don't post on topic? LOL! Actually lately I
> haven't.
>
>> I like the slow cook method for such onions, but I just put them in a
>> slow oven (same thing).
>>
>> Sharp knife when cutting onions, definitely. If you are cutting a lot
>> of onions, wash the knife blade off once in a while. And if you are
>> "chopping" onions, expect to cry.
>>
> I've chopped onions a lot over the last many years and I still haven't
> cried. I think watching cooking shows and reading here, and other
> educational methods I've just learned to do it much faster. As to bad
> knives, I didn't used to even think about them. A knife is a knife. No, it
> isn't.

I think the people who say that all knives are the same have never used a
good sharp one.

I grew up in a house with crappy knives. My dad used to sharpen them all
the time with one of those little roller things. I used to cut myself
pretty frequently but thankfully usually only minor cuts. I finally
realized it was because of the crappy knives and the extreme amount of
pressure I had to use to make them work. I know he thought he was
sharpening them but what he did seemed to make no difference,

When I moved out on my own, they gave me their steak knives as they were
rarely used. I used them for most everything. They were sharper than
anything else they had in their house but they were not serrated.

Then one day I found a Ginsu knife at some store, marked down to 99 cents.
That was one of the As Seen On TV items I have purchased that really was
good. Best knife I'd ever had up to that point. That's when I learned how
very important it was to have a really good knife.