Drayquan
Well-Known Member
- Joined
- May 21, 2018
- Messages
- 68
- Reaction score
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Greetings,
(This topic is strictly regarding big name stone brands like Naniwa, Shapton, King, etc, not random cheapo mystery stones intended for rough grinding tools in a workshop. It is also keeping in mind a common-sense approach to having things generally tidy during the process; wiping down surfaces used after, washing knives properly after, etc.)
I've always been under assumptions that the use and mess from most whetstones isn't really an issue in the kitchen if you have a proper setup. Either with sufficient paper towels/rags, or a professional level water basin with stone holding device overtop. A further assumption would be that since water is a primary element involved during use, no airborne particulate from the steel or the stone would be an issue over time, since it should all be contained within the water (with proper disposal of it after).
...Assumptions.
Even with a good seemingly clean & tidy setup, could it be possible that tiny micro amounts of leftover debris (on surfaces or in the air) could be causing some level of contamination within the kitchen?
Heavy metal poisoning is a thing I know very little about, but that comes to mind.
If anything I'd again ASSUME that the stone/slurry debris isn't as much of a potential harm as metallic particulates coming off of certain steels could be. ...or perhaps some abrasive compounds could potentially be worse..I have no idea.
I know a lot of high-end professional restaurant kitchens use them regularly within the same room(kitchen) that food-prep and cooking takes place, but this could simply be something not fully tested/analyzed, or otherwise overlooked by chefs/management and certain sanitary standardization organizations.
TL;DR
I'd just like to know for certain that consistent use of whetstones within the kitchen is indeed harmless if kept clean & tidy in the general sense - on more of a hard science/medical/biological level, does anyone have access/links to any documentation or other data proving it either way?
Thanks!
(This topic is strictly regarding big name stone brands like Naniwa, Shapton, King, etc, not random cheapo mystery stones intended for rough grinding tools in a workshop. It is also keeping in mind a common-sense approach to having things generally tidy during the process; wiping down surfaces used after, washing knives properly after, etc.)
I've always been under assumptions that the use and mess from most whetstones isn't really an issue in the kitchen if you have a proper setup. Either with sufficient paper towels/rags, or a professional level water basin with stone holding device overtop. A further assumption would be that since water is a primary element involved during use, no airborne particulate from the steel or the stone would be an issue over time, since it should all be contained within the water (with proper disposal of it after).
...Assumptions.
Even with a good seemingly clean & tidy setup, could it be possible that tiny micro amounts of leftover debris (on surfaces or in the air) could be causing some level of contamination within the kitchen?
Heavy metal poisoning is a thing I know very little about, but that comes to mind.
If anything I'd again ASSUME that the stone/slurry debris isn't as much of a potential harm as metallic particulates coming off of certain steels could be. ...or perhaps some abrasive compounds could potentially be worse..I have no idea.
I know a lot of high-end professional restaurant kitchens use them regularly within the same room(kitchen) that food-prep and cooking takes place, but this could simply be something not fully tested/analyzed, or otherwise overlooked by chefs/management and certain sanitary standardization organizations.
TL;DR
I'd just like to know for certain that consistent use of whetstones within the kitchen is indeed harmless if kept clean & tidy in the general sense - on more of a hard science/medical/biological level, does anyone have access/links to any documentation or other data proving it either way?
Thanks!
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