14
votes
3answers
2k views

Metal dust/shavings in food from knife wear?

I've been wondering about this for a while, since getting interested in knife sharpening. When using a knife, it will get duller. One (the primary) reason being that you "bend" the edge. You fix this ...
5
votes
3answers
290 views

Better kinds of knives for elderly persons?

I'm doing research for my culminating undergrad project on what kind of knives are appropriate for elderly persons, aged about 65-75 years old, and I've got three main questions: A gerontologist ...
6
votes
1answer
550 views

Knife cleaning: safe to do without soap?

Knife Skills Illustrated: A User's Manual suggests that knives can be cleaned with hot running water alone. "With sufficiently hot water, soap should not be necessary." Is this safe? What if I am only ...
8
votes
4answers
2k views

Is designating knives to avoid cross-contamination necessary?

I have a friend who assigns one knife for cutting raw meat, another knife for cutting fruits and vegetables, another for cutting cooked meat, etc. Is washing one knife after each specific use not ...
20
votes
4answers
4k views

How do you properly clean a cutting board and knife to prevent cross contamination?

I have one very nice cutting board that I like to use with my chef's knife. Because I only use this single cutting board and chef's knife, if I have a recipe that calls for cutting raw meat as well ...