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

Yes, but, this is why you are supposed to take a cloth and wipe off the metal shavings before using the knife. You’re supposed to clean the steel too as the metal particulates build up in the grooves and it’s honing ability is weakened.

I can’t watch cooking shows there is just so damn much mishandling of tools.