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

You’d be surprised how much sand and dirt and crushed rock you eat in a year.

It’s not really possible to eliminate the finest particulates that simply exist outside or are generated during cutting and grinding, and it makes it into our food.

In the age of stone-ground flours this was pretty significant and actually wore teeth down over the years. It’s not as bad today.

Your digestive system is prepared for some indigestible grit to pass through along with the food, it’s unavoidable.