My answer to your same question in my thread 'Apex Bevel Geometry'
I'm a Noobie (whatever)I'd like a good, solid, simple answer on Knife Burrs. Having said that, amateur home cooking-sharp my own knives using the Work Sharp WKTS sharpener, should I be concerned about "Burrs"? After the sharpening I wash the knife with soap and water and wipe it dry. So...if Burrs are still attached to the edge, and I slice and dice, and feed the family with that food, are there repercussions eating that food if it's contaminated with Knife Burrs?
"Verify before you Trust!"
Yes, steel burrs slough off the edge as many knowledgable, experienced steel persons have said. Yet, they are minute. This may be of concern and it helps if your OCD. Still, there is more bacteria in most foods than steel burrs. DM
I'd be willing to bet we've all consumed little bits of metal and other 'debris' in food we've eaten. There've been accounts of this, from time to time, in processed foods that have been recalled (bits of metal from processing machinery). Those are just the examples that actually got noticed.
As mentioned, with burrs on a knife edge, they're usually so tiny as to be unnoticeable and completely harmless. A burr large enough to present a problem when eaten, would likely be large enough to see or feel beforehand, and it'd also likely snag or tear a sponge or dishrag when washing the blade.
The 'good news' though, for most common kitchen-use knives is, the steel on most of them is very ductile and doesn't chip or fragment off easily, even when the burrs are of some significant size.
I would be very concerned about ceramic knives though; sometimes they chip in rather large chunks.
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