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Old 03-06-2016, 08:31 PM   #1
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Can You Explain This to Me??

I came across the linked article on Twitter and found the recommendation a bit unbelievable. What do you think?


Here's the simple mistake you're making with your knives
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Old 03-06-2016, 08:47 PM   #2
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I'm a knife wiper!

The idea of doing it to keep the knife from getting dull seems a bit odd to me, maybe an old carryover to the days of carbon steel.
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Old 03-06-2016, 08:51 PM   #3
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Knife wiper here too.
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Old 03-06-2016, 09:08 PM   #4
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Sometimes I wipe, sometimes I don't; it depends on how much energy I have and what else I'm doing. When I don't, I put it on a folded dish towel we keep on the counter next to the sink, so it's not a hazard.

I don't believe it extends the life of the knife, though.
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Old 03-06-2016, 09:19 PM   #5
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The dullness Im not sure I understand.
that being said, my wife did put one of my better knives away once, without thoroughly wiping it dry, and it did develop a spot of rust. This spot was not on the cutting edge, so it didn't affect the function.
But, I guess if the water does react with the metal on the cutting edge, it could affect the cutting function.

But then again, what do I know Im just thinking out loud ( which could be dangerous)
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Old 03-06-2016, 09:44 PM   #6
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I always dry them immediately and put them back in the block.
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Old 03-06-2016, 09:50 PM   #7
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Quote:
Originally Posted by RPCookin View Post
I always dry them immediately and put them back in the block.

Me too. But how does leaving them wet make the dull?
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Old 03-06-2016, 09:51 PM   #8
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I do the same.........
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Old 03-07-2016, 10:33 AM   #9
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Quote:
Originally Posted by Andy M. View Post
Me too. But how does leaving them wet make the dull?
My guess is that the cutting edge is so thin, and if SS is left with debris on it, or if hard water dries on it (high mineral content) and leaves mineral deposits on the sharp edge, that could cause corrosion, depending on the ph of both the water, and minerals. With a sharp knife, blemishes that would be meaningless on the side of the blade could harm the cutting edge. After all, we are trying to get that edge to a micro-thin dimensions. But, without a microscope to inspect the before and after results, I'm simply taking my best guess.

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Old 03-07-2016, 08:24 PM   #10
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I can't explain the rational behind the article.

Seems to me the writer is espousing what he/she heard. Might be an old wife's tale or not.

I think Aunt Bea is on the right track based on this statement.

"Leaving knives out to dry will make them dull faster and over time could cause rust."

I use a lot of carbon steel knifes and always wipe my knife But not because of keeping the edge.

Be it shop or kitchen an edge can only be as sharp as you want to keep it.
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