New answers tagged knives
I have posted this recently on another question, but a leather strop and some buffing compound will probably be a safer bet then a ceramic (or metal) steel. I have a range of the Global knives and will use the strop in-between whetstone sharpening. The strop & compound only removes a microscopic amount of metal from the knife, and you don't run much risk ...
The user "virtuovice" has some great videos on knife sharpening. It was my introduction to whetstone sharpening and since following his videos, I have been able to sharpen my range of kitchen knives to a pretty incredible sharpness. His videos are mainly aimed at hunting knives, but the techniques can be applied to kitchen knives Have a look at this video: ...
Microscopic metal particles won't hurt you. The iron in fortified breakfast cereal is just food-grade iron particles. You can collect them with a magnet.
Sure, microscopic bits of metal go into your food when you use knives. It's just a bit more iron in your diet. When you consider that the average person eats 100mg of dirt per day the nanograms of metal you eat per year is pretty insignificant.
At a microscopic level metal is malleable, and so the edge tends to bend rather than spall or break off. Still, it is probably technically true to a certain extent, and based on many many years of metal knife usage by millions or billions of people through history, completely irrelevant. Whatever effect it may have is vanishingly small.
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