Thanks for the advice. I have had some problems with stinging, teary eyes while cutting bunches of green onions recently. To avoid spoilage, we usually buy several bunches at once, cut them up right away, and then freeze them. The fact that I’m cutting multiple bunches in one session prolongs my exposure to the juices, which means that I often wind up with stinging eyes by the time I finish. After reading your article, it seems that part of the problem may be the knives – most of ours are rather dull or serrated, which means they are releasing more juices from the onions. It looks like we will need to get some sharper knives for the kitchen.