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

There are different kinds of sharpening when you see them run the knife along a metal rod looking thing it’s not meant to shave off metal all that does is make the edge stand up as it’s been slightly bent (the humaneye cant see it but it is). The other type of sharpening is with a stone and does shave off metal. This is usually done with a wet stone, and the blade is cleaned after.