When chefs sharpen a knife before cutting into veggies and meat, shouldn’t we be concerned of eating microscopic metal shaving residue from the sharpening process?

Question

I always watch cooking shows where the chefs sharpen the knives and then immediately go to cutting the vegetables or meat without first rinsing/washing the knife. Wouldn’t microscopic metal shavings be everywhere and get on the food and eventually be eaten?

In: 5225

Answer 1

Steel is made up of carbon and iron and as you stated they are microscopic. Those are two things found in the average persons diet and are necessary.

That being said, most people wipe off their blade after sharpening.