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Do microscopic metal shards enter our food when we cut it with a knife ? ie: Why do knives go blunt ?
if a knife goes blunt, then it would mean the metal is being brushed off (to make it wear down).
so, I am guessing that tiny fragments of metal are going into our food while we cut.
Is there any danger in this ?
otherwise, If I am not correct, where is the metal going to make a knife blunt ?
2 Answers
- derframLv 72 years ago
Much of a knife 'dulling' is due to distortions in the cutting edge, not so much loss of material. That is why a chef's honing steel works as well as it does - it simply straightens the edge.
- billrussell42Lv 72 years ago
some could be ingested, but they are tiny. Obviously they do no harm, as we all have been eating those for a long time, decades in my case.
edit: just opened a can of tomatoes, and realized that you could get pieces of metal in your food via the can-opener.
