Is it possible to have health effects from improper burr removal?

[Oil Stone Guru. I'm Not.]

My first post. Hello every one. I just joined for reason to ask a few of the knife people stuff I don't know.
Is it possible to have a burr fly off in food from a knife that has been used too roughly on the honing steel?
And possibly causing internal damage.
Like a high paced kitchen envoronment or butcher industry?
Sorry if this sounds dumb. Just something I was pondering on after I am sometimes good at sharpening. But my game seems to have picked up since I took up oil stone sharpening over water stones and Steel honing rod. Much prefer a strop on a wood stick with yellow rogue.
Anyways. Good meeting everyone.

 

[Arathol]

Anything is possible but it would take a pretty decent size chunk to actually cause any real issues.

 

[Ozmose]

A burr is very small, and your stomach acid is extremely corrosive. I doubt it would last long enough to cause any issues. Considering most packaged food has been cut, you've probably already eaten thousands of them. Among god only knows what else.

 

[LostCause]

Also if plain old high carbon steel is used - I don't think something as thin as burr would survive even acidic food, let alone gastric acid. It would dissolve.
I'm not sure about stainless steel.

 

[Oil Stone Guru. I'm Not.]

Great perspectives so far. This was something that just crossed my mind while I was oil stoning a Spyderco Endura with aftermarket wave. And a Cold Steel SR1 Lite.
I am extremely impressed with synthetic oil stones over water stones and machines such as worksharp.
Which I do like it for cheap budget kitchen knives.
Not for folders so much.

 

[Alberta Ed]

Iron is good for you. In small quantities, that is.

 

[catspa]

As you’ve already discovered, different steels and heat treatments respond differently to different abrasive methods. It’s possible with certain combinations to “work harden” a wire edge with a burnishing rod, making it brittle so it separates from the blade.

It’s typically very small, and I’d think if you ate one it’d be pulverized during the digestive process by all the microscopic dirt and sand you’re also eating.

Parker

 

[Malty Falcon]

I once thought I swallowed a spider because my stomach hurt badly. Turns out I was just stoned to the bone! Did you really think you swallowed an entire knife? Or even an invisible burr? Sell me some of your supply, 'cuz you sound high as a kite!

 

[SwissHeritageCo]

I don't think of eating burrs as much as I think of the slurry and load up of diamond abrasives. I wonder what that stuff does for your health, strop compounds too.

 

[BJE]

1st world problems

 

[bikerector]

I don't think of eating burrs as much as I think of the slurry and load up of diamond abrasives. I wonder what that stuff does for your health, strop compounds too.

Don't you wash your knives after sharpening, before using it on food?

O Oil Stone Guru. I'm Not. There's FDA/USDA guidelines on what is considered hazardous size metal in food, since metal is used widely in the food industry and things wear and break. A burr is going to fall below those limits in any scenario I'm aware, a large chip would not.

All of the gov't docs were links to PDF's, but this equip supplier has at least the FDA limits outlined in an easy to read format.

FDA Metal Detection Critical Limits: A Complete Guide

Discover the essential guide to FDA metal detection critical limits, ensuring compliance and quality control. Master metal detection with expert insights.

www.tdipacksys.com

 

[SwissHeritageCo]

Don't you wash your knives after sharpening, before using it on food?

O Oil Stone Guru. I'm Not. There's FDA/USDA guidelines on what is considered hazardous size metal in food, since metal is used widely in the food industry and things wear and break. A burr is going to fall below those limits in any scenario I'm aware, a large chip would not.

All of the gov't docs were links to PDF's, but this equip supplier has at least the FDA limits outlined in an easy to read format.

FDA Metal Detection Critical Limits: A Complete Guide

Discover the essential guide to FDA metal detection critical limits, ensuring compliance and quality control. Master metal detection with expert insights.

www.tdipacksys.com

Why yes I do, but that stuff gets everywhere and on a microscopic level. Hands and skin, and if you're not wetting your stones I wouldn't be surprised if it gets in the air. I know I can smell it.

 

[riversidedep]

Gives new meaning to "Abs of steel."

 

[Crag the Brewer]

A burr is very small, and your stomach acid is extremely corrosive. I doubt it would last long enough to cause any issues. Considering most packaged food has been cut, you've probably already eaten thousands of them. Among god only knows what else.

When I was a little kid, there was a show on TV called That's Incredible..... I vaguely remember watching a man cut up and eat a real bicycle.

 

[jbmonkey]

I once thought I swallowed a spider because my stomach hurt badly. Turns out I was just stoned to the bone! Did you really think you swallowed an entire knife? Or even an invisible burr? Sell me some of your supply, 'cuz you sound high as a kite!

this post got me chuckling. thanks for the laugh...I needed it today......

 

[El Jay]

You can have health problems due to anger caused by an improperly working blade.

 

[Boattale]

When I was twelve I got a burr in my spaghetti. Killed me it did. I'm one of the original zombies.

 

[katguy]

I would not worry that much about burrs in food especially if you are using a stone or sandpaper to sharpen. Do strop well and wash your knife before use and avoid carbide pull through sharpeners (those leave huge jagged burrs and destroy edges). You can also pull your knife edge through leather or wood after stropping if you are really concerned. That should remove any tiny remaining bits of the burr.

I am careful with glass/ceramic coated cast iron pots. I've seen people tap the edges of those with metal spoons and chip off shards of glass into the food and they do not even realize it. Always use wooden utensils when cooking in anything coated and don't beat the edges. I also don't use those steel wire brushes to clean a grill. Those little wires pop off and stick to the grill and have caused people to get sick and go to the ER and have the wires removed from their guts. I use an oak paddle to clean the grill. Just get the grill hot and burn the wood paddle to fit the grooves.

Don't worry too much about these things. You can drive yourself crazy and you'll never eat a meal in a restaurant again. Just use common sense and you won't be eating metal or glass.

 

[JBoone]

When I was a little kid, there was a show on TV called That's Incredible..... I vaguely remember watching a man cut up and eat a real bicycle.

Used to watch this as well. Pretty sure someone (maybe same guy) ate an airplane over a few years. Seems like I saw this in a Guinness book many years ago He could digest metal but the whole thing could be bunk for all I know.

 

[scorpnsnake]

Don't you wash your knives after sharpening, before using it on food?

O Oil Stone Guru. I'm Not. There's FDA/USDA guidelines on what is considered hazardous size metal in food, since metal is used widely in the food industry and things wear and break. A burr is going to fall below those limits in any scenario I'm aware, a large chip would not.

All of the gov't docs were links to PDF's, but this equip supplier has at least the FDA limits outlined in an easy to read format.

FDA Metal Detection Critical Limits: A Complete Guide

Discover the essential guide to FDA metal detection critical limits, ensuring compliance and quality control. Master metal detection with expert insights.

www.tdipacksys.com

I mean, it sounds like a good idea...

Hand soap antimicrobial linked to cancer and liver fibrosis

Researchers say an agent found in shampoo, hand soap and other personal hygiene products - triclosan - caused liver fibrosis and cancer in mice, and it could pose a risk to humans.

www.medicalnewstoday.com