Do professional chefs still cry when they chop onions, or do they get used to it?

i use onions and shallots a lot in my job. onions i use about 100KG but only once a month, and shallots i use about 1kg every day. i don't seem to get any problems at all. one thing i know is that the stinging effect comes from only the root inside the onion and shallot, it does happen time to time but if that were to happen i peel all my onions and when they are all done, i cut each in half and wash it, this in my belief washes off the natural chemical on the root which makes you cry. but that's the only extreme case. any other time i don't feel a thing. it might also have something to do with ventilation but i don't know about that.

It helps if you cut the onion in half then hold it under cold water for a good 15 seconds..then cut as usual. chefs use super sharp knives..so they actually slice it without crushing the onion..so the juice doesn't run..so the chances of ur eyes watering are very slim

Professional chefs have prep cooks who get to do the crying.

Onions that have been put in the fridge for a couple of hours tend to release less sulfuric acid which is what causes the tears.

There are large air-makeup units in pro kitchens so chefs don't usually have to deal with onion in their eyes any more than the diners have to smell grease and smoke.

Probably not as there are ways to avoid it and if you are immune.

a) Make sure you have a very sharp knife and slice, not chop. (a fault of yours)

b) Allow to chill for awhile before slicing.

used to it