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That is.. Well, interesting.

Archive: https://archive.today/gfUzg

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>Cornell University researchers have solved a kitchen mystery by demonstrating that sharp knives produce fewer and slower-moving droplets when cutting onions compared to dull blades. The findings used high-speed cameras and particle tracking to analyze droplet formation during onion cutting at speeds up to 20,000 frames per second.

That is.. Well, interesting. Archive: https://archive.today/gfUzg From the post: >>Cornell University researchers have solved a kitchen mystery by demonstrating that sharp knives produce fewer and slower-moving droplets when cutting onions compared to dull blades. The findings used high-speed cameras and particle tracking to analyze droplet formation during onion cutting at speeds up to 20,000 frames per second.
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[–] • 4 pts

Or simply put the onions you are planning to chop in the freezer, 30 minutes before getting them under the knife. Their juice will thicken and no more droplets.

[–] • 1 pt

This is the trick I learned years ago. 20 to 30 minutes in the freezer is plenty to avoid the spray from the onion.