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Air drying leaves the cutting edge blunt after washing?

post #1 of 8
Thread Starter 

Reading a fair bit online that disposable Gillette razors blunt when left wet after use, it got me thinking about the blades in my kitchen. Apparently the cutting ability of a razor blade is increased for several months simply by just patting the blades dry with paper towel after use! I was wondering then about the blade of my knife and potato peeler, of which I simply wash and hang to air dry.

 

Does anybody know if leaving a cutting tools to dry naturally will leave them blunt?

post #2 of 8

If it is stainless it will probably dry before it rusts.  

 

However, it is a good habit to keep all your tools clean and dry

post #3 of 8
Thread Starter 

It's not a rusting issue I think, I don't know, but some how the blades blunt on the razors, so would this affect kitchenware?

post #4 of 8
Razors are very different animals from kitchen knives. Geometry, steel, duty cycle. The hard water and soap scum could dry and form blunting deposits. Disposable razors use blades 20 times thinner than a safety razor blade so the scale is rather different from kitchen blades.

I'm not impressed by their wear resistance either compared to what my kitchen blades do.

Any blunting would be minuscule compared to that generated in the actual cutting of food or board effects.

They're really not comparable in my view.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #5 of 8

This was just some magazine writer pulling one out of thin air.  You can't even reach most of the surface to dry it anyway.  Stainless does corrode faster in a wet or humid environment, but what can you really do but hit it with the blow dryer?   Rinse your razor, give it a tap and put it away, they last long enough.  Strop it with your thumb before and after each use, that actually does help.

post #6 of 8
Thread Starter 
Quote:
Originally Posted by phatch View Post

Razors are very different animals from kitchen knives. Geometry, steel, duty cycle. The hard water and soap scum could dry and form blunting deposits. Disposable razors use blades 20 times thinner than a safety razor blade so the scale is rather different from kitchen blades.

I'm not impressed by their wear resistance either compared to what my kitchen blades do.

Any blunting would be minuscule compared to that generated in the actual cutting of food or board effects.

They're really not comparable in my view.


Thank you very much for your thoughts!

post #7 of 8
Clean and wipe off using a linen towel, both for stainless and carbons. Yes, it helps keeping the edge.
post #8 of 8
As others have said, stainless doesnt mean rust-proof, and small amounts of moisture can affect the blade over time, especially if you plan to own it for a few years.
Regardless of the effects of water, wouldnt it also be safer to dry the knives and put them back into whatever storage device you use instead of leaving them hanging loose somewhere? Or is that how you normally store them?
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