Unless you are cutting these onions with a bread knife or your knife is a toy sold as part of a doll set I assure you it will not be resistant to sharpening. Cutting onions - one of the Earth’s most tasty and beloved of bulbs - is a blessing and joy. We who chop onions weep not because of the onion chemicals but because a well-cut onion is an awe-inspiring sight that moves us to tears. We are trying to show you the truth you have already indicated you know - that a sharp knife is a safer and more powerful thing than any other kitchen tool - and yet you resist. I begin to believe you do not want your onions well-sliced; that you do not believe you deserve consistently sized onion segments. But you do. You do. Cooking is love. Spending a bit of extra time sharpening a knife to cook better is loving better. Cooking for yourself is self-love. Do you want to commit acts of self-love quickly, mechanically, forcing a dissatisfying result? With just a bit of edging (what I call sharpening the edge of a knife) you can achieve so much more

you can sharpen anything, shitty blades will just dull faster. I know you can’t afford a $20 whetstone rn but consider saving up. I don’t think mine does, but if you have a tool library nearby see if they have a sharpener.