What's the best way to get the smell of onion and garlic off of your skin? I made some curry chicken (and I'm not even )on Sunday night and there is still a slight hint of onion and garlic on my hands. I've used soap more than a dozen times since then, tried lemon juice, showered at least twice. It isn't that strong - like it isn't eminating from my pores - it's just a slight, but noticable scent, if I bring my hands to my face.

Any other suggestions?

 

I've been told that stainless steel works but I've tried it and haven't seen much of a difference. However this site says that it is plausible.

http://www.straightdope.com/classics/a990618b.html

 

^^ Rep points if this works.

 

Stainless steel works. However, oddly, not all stainless steel works as well.

In particular, the "stainless steel soap bars" which are made specifically for the purpose of removing garlic scent don't seem to work great.

In MY experience, a good stainless steel knife is the best (albeit most dangerous) way to remove the scent.

First use some soap to get excess surface oil from the garlic off your fingers (and the knife). Then simply rub your fingers vigorously along the side of the blade under cold running water. If it doesn't eliminate the smell completely, it will be greatly diminished.

Now, like i said, this is incredibly dangerous and I'm sure you can find a better stainless steel device then a knife. However, like I said, I find knives to work best. I'm sure it has something to do with the ratio of metals in knive steel versus most other stainless steel items.

In any case, stainless steel definately works best. I've no idea why, but it just does.

 

here's one hypothesis that sounds feasible, and jives with my findings of not all stainless-steel's being equal...

"This is speculation on my part - if you know more about the chemistry behind this phenomenon, please feel free to write me. It makes sense to me that the sulfur from the onion/garlic/fish would be attracted to and bind with one or more of the metals in stainless steel. Formation of such compounds is what makes stainless steel stainless, after all. Onions and garlic contain amino acid sulfoxides, which form sulfenic acids, which then form a volatile gas (propanethiol S-oxide), which forms sulfuric acid upon exposure to water. These compounds are responsible for burning your eyes while cutting onions and also for their characteristic scent. If the sulfur compounds bind to the steel, then the odor is removed from your fingers."

 

and here's a similar explanation from a government scientist:

http://www.newton.dep.anl.gov/askasc...1/gen01295.htm

"Metals that compose the alloy, stainless steel, catalytically enhance the
oxidation of the odorous compounds. The products of the oxidation are no
longer quite so persistent. Many are relatively water soluble and thus can
be rinsed away. Not all kinds of stainless steel alloys will work."



Weird that the manufacturers producing stainless steel products specifically for the purpose of odor reduction can't seem to get it right when plain ol' knives work just fine. I assume whatever ratios compose knive alloys is simply to expensive to make large gimmicky products that they can't possibly sell for more then $15-20.

 

Oh, and I'll note along with that, not all knives are equal either. I've "damascus style" high carbon VG-10 blades that don't do dick for odor reduction.

Only the straight up stainless steel (Henckels/Wusthof) style blades seem to do the trick.

 

I agree about the SS. My apt. has a SS sink at that works well. At home there isn't a SS sink so I also carefully use a SS knife.

 

The scent/stink faded before I had the chance to try any SS. However, I'll give it a try next time - which will probably be this weekend.

 

Some times I still smell the oil on my hands a week or more after using a lot of garlic. I especially notice it when I get my hands wet.

 

So, I made pasta again last night and diced up some onion and garlic in the process. After boiling the pasta, I rubbed my hand on the stainless steel pot I used as I washed it. My hands didn't smell near as bad. I can't be sure if it was stainless steel or if the onion just wasn't as strong - but I'll say it was the stainless steel.

 

Well atleast you wont have to worry about vampires attacking

 

I have THIS at home and I think it works great.

 

Lol how corny

 

Yup! One Garlic a Day, Keep My Boss Away!

P.S. Just soak your hand in baking powder and water. I think that will work.

If it works with skunk, it should work with garlic.

Yup! I soak myself in my bath top with massive amount of baking powder and water.

Yup... if you see a skunk, no matter how much urge you have, just leave the little guy alone!!!! And stay away from the little guy at least 15 feet away!

 

I've the same one. I don't think it works for shit.

At least, not nearly as well as a SS Knife.

 

Says that bar is 18/8 SS, knives are typically 18/10. I guess that extra 2% of Nickel could be where the difference lies.