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

I’ve worked in a few kitchens and when either sharpening or honing a knife, it’s pretty standard practice to actually wipe it with a wet cloth afterwards to clean off any shavings or other crap that gets on it.

Even if that doesn’t happen though, it’s not that big of a deal. The pieces of whatever you’re ingesting are so small it’s not going to affect you.