Sharpening Compounds & Food Prep?

Noctis3880

Noctis3880

Joined
Jul 22, 2009
Messages
11,409
Okay, so I did something drastic and decided to cut my birthday cake with my ZT 0301(which I washed with plenty of soap and water):thumbup:. At which point my brother flipped out and started whining about whatever "chemicals" I use to sharpen my knife might not be safe for human consumption.

Psychotic-urge-to-cut-a-cake-with-a-tactical-knife aside(it's my cake FFS), I'm curious to know if there IS a risk. I make a habit of washing my knives before and after use on food, and I figure if any leftover residue from sharpening didn't come off with that, it won't come off on the food. Admittedly, I DO sometimes have a bit of wax left on the edge after sharpening on my slotted Paper Wheel.

I just want to know of miniscule amounts of aluminum oxide powder, diamond paste, the wax binder, or tuf glide would be any more harmful than a Big Mac from McDonalds. These days, I'm convinced that eating knife sharpening compounds would be a great deal healthier than the fast food people normally eat daily:barf:.
 
Good roughage for us old folks! I seriously doubt that there would be anything in enough volume to matter.
 
Just wash the blade with dish soap for a min and dry it.

That will be more than good enough and safer than that most things we eat these days.
 
Yeah, I've been wondering about this stuff too ever since my late father tried to convince me that the slurry I was using on my benchstone was "toxic" and that I should wear gloves. I laughed it off only to find years later some Japanese chefs recommending and cautioning against the same thing.

So food for thought maybe?
 
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