Did you know that applying a bit of toothpaste to your knife can yield incredible results? Yes, we’re talking about a butcher’s trick to solve a common problem. Let’s explore what it is!
Toothpaste: More Than Just for Dental Hygiene
Toothpaste, commonly used for oral hygiene, has other practical uses around the house. For instance, butchers have adopted it for sharpening knives. Let’s look into the various ways toothpaste can be used!
1. Polishing Steel with Toothpaste:
The brightening and slightly abrasive nature of toothpaste helps remove stains and adds shine to steel surfaces. Apply the toothpaste directly to the steel, spread it around (even with your hands), leave it for about 5 minutes, wipe with a damp cloth, and dry with a microfiber cloth.
2. Cleaning a Burnt Iron Plate:
Burnt iron plates can damage clothing. To clean them, use mint-flavored toothpaste. Spread it on the plate, scrub with a toothbrush, and then remove the residue with the iron’s steam or hot water. Dry thoroughly after the process.
3. Sharpening Knives with Toothpaste:
As mentioned, toothpaste is great for sharpening knives, a popular method among butchers. Over time, knives become dull and lose their cutting efficiency. Toothpaste contains abrasives, detergents, antibacterial agents, and a special substance called a silver film agent, playing a crucial role in the friction needed for 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!
