Re: the Original Troll's linked articles, the first one won't open for me.
The 2nd artcle demonstrates my point in my previous post about ceramic knives being sharper than the average in home steel knife.
In the artcle, the apple slices cut by the $150, newly sharpened Henkels knife (note the spelling) are browning because the knife is not sharp. We dont know how the knife was sharpened, and Im willing to bet its not remotely sharp. That knife is stainless and will not react to or with food. The ceramic knife is probably considerably sharper thus doing less damage to the cells during the cut. An apple cut by any non-sharp knife will have more damaged and ruptured cells rather than cleanly sliced cells, resulting in faster oxidation.
Just look at the slices in the first pic the slice on the left has a rougher texture than the slice on the left cut by the ceramic knife. That rougher texture indicates a dull knife and will oxidize faster.
Not to say that certain metals wont react with certain foods we all know the stories of certain cladded knives and cabbage, etc.
Now is there any potential health hazard of metal reacting with food? Dr. Mercola (whom Im going to label as fairly radical in terms of health & nutrition) advocates using ceramic cookware, because he believes that when metal is heated, it can transfer heavy metal elements to food which are toxic to ingest. Hes not alone in this belief. He does, however, say that when metal is not heated, such as a SS pan, there is no health hazard. So, one could assume that since we dont heat our knives when we cut, there is no health hazard. Is there a health hazard when we cut a hot piece of protein, such as a roast? Thats a good question, but I assume NO because any hot food item being cut is no going to be hot enough (125-170d?) to compare to that of a skillet on a stove (350d+).
