Were you aware that achieving remarkable outcomes is possible by applying a small amount of toothpaste to your knife? Indeed, this refers to a clever technique used by butchers to address a common issue. Let’s delve into what this technique entails!
Toothpaste: More Than Just for Dental Hygiene
Toothpaste, typically employed for maintaining oral hygiene, possesses additional practical applications in household settings. For example, butchers have embraced its use in the sharpening of knives. Let’s explore the diverse ways in which toothpaste can be utilized!
1. Polishing Steel with Toothpaste:
The illuminating and mildly abrasive properties of toothpaste are effective in eliminating stains and enhancing the luster of steel surfaces. Simply apply the toothpaste directly onto the knife, distribute it evenly (even using your hands), let it sit for approximately 5 minutes, wipe it off with a damp cloth, and then dry it with a microfiber cloth.
2. Cleaning a Burnt Iron Plate:
Clothing can be at risk of damage from burnt iron plates. To address this, utilize mint-flavored toothpaste for cleaning. Apply the toothpaste on the plate, scrub with a toothbrush, and subsequently eliminate the residue using the iron’s steam or hot water. Ensure thorough drying after completing the process
3. Sharpening Knives with Toothpaste:
As mentioned, toothpaste serves as an excellent tool for honing knives, a technique widely favored by butchers. As knives inevitably lose their sharpness over time, toothpaste, with its combination of abrasives, detergents, antibacterial agents, and a unique silver film agent, plays a pivotal role in providing the necessary friction for effective sharpening.
How to Sharpen Knives with Toothpaste:
Evenly apply toothpaste on both sides of the knife, being careful not to cut yourself.
Let the toothpaste sit on the knife for about a minute.
Take a deep bowl and turn it upside down. The edge of the bottom of the plate will act as a sharpening stone. Feel its roughness with your hands, essential for effective sharpening.
Sprinkle a tablespoon of salt on the bottom of the upturned bowl.
Add some vinegar and spread the salt around the edge of the plate.
Start sharpening the knife, paying attention to the technique: sharpen from top to bottom, in one direction only. Avoid sharpening back and forth.
Maintain a 20° angle between the knife surface and the bottom of the plate.
Repeat the procedure on both sides of the knife.
This method is quick, efficient, and powerful, allowing you to have knives as sharp as those of a professional butcher at home!
