The shaper truth – what you don’t see can still hurt you

We all want to be healthy, and in an effort to do that many of us spend the time and energy in preparing clean, healthy meals. Unfortunately, microscopic pieces of metal – sometimes extremely dangerous – are making their way into your food.

We all want to be healthy, and in an effort to do that many of us spend the time and energy in preparing clean, healthy meals. Unfortunately, microscopic pieces of metal – sometimes extremely dangerous – are making their way into your food. Most knives are made out of mostly steel, but what knife companies don’t want you to know that they fold other dangerous metals in with the steel. Chromium and Nickel are the most commonly added after carbon and iron.
Some of the potential side effects from chromium are; “skin irritation, headaches, dizziness, nausea, mood changes and impaired thinking, judgment, and coordination. High doses have been linked to more serious side effects including blood disorders, liver or kidney damage, and other problems.”

“Nickel is one of many carcinogenic metals known to be an environmental and occupational pollutant. The New York University School of Medicine warns that chronic exposure has been connected with increased risk of lung cancer, cardiovascular disease, neurological deficits, and developmental deficits in childhood, and high blood pressure.”

Each and every time an edge is sharpened, a substantial metal “burr” is created on the edge. In the case of your kitchen cutlery, the burr is composed of thousands of tiny stainless steel wires.

So what do “burrs” have to do with yours and your family’s health?
Stainless steel cookware and utensils, like glass containers, are inherently safe but neither stainless steel nor glass would be safe if ground up and added to your diet. In effect, that’s what a burr is, ground-up stainless steel. There are at least a dozen heavy metals and metalloid additives used in turning ordinary steel into stainless steel. By volume, the most significant of these heavy metals is chromium. The term heavy metal refers to; “any metallic chemical element that has a relatively high density and is toxic or poisonous at low concentrations.” If the burr is not properly removed from the knife edge before use, the edge will be dull – not sharp and a majority of that burr will be transferred to the foods that you subsequently slice and chop. Your home sharpening tools, electric and otherwise, do not remove burrs! They only create burrs and that is why they fail to produce sharp and lasting edges. Sharp Pad removes the burrs that your existing sharpener leaves behind.

Edge trailing on a resilient surface necessitates no skill or experience to perform correctly because the resilient surface forms a small following “wave” on the backside of the edge that conforms to the sharpening angle of the edge. Edge trailing lends itself to the elimination of abrasives. Sharp Pad uses no abrasives because abrasives create metal burrs. Sharp Pad doesn’t create metal burrs… Sharp Pad eliminates metal burrs.

The bottom line with is the edge that was first sharpened with a sharpening stone, then used to chop carrots and finally, now, conditioned with Sharp Pad. There is no more burr left on the edge, the edge is smooth and straight and the sharpness level has been increased by more than 300%. That’s still 40% sharper than when this knife was brand new and we bet that it’s sharper than any knife edge you’ve ever had in your kitchen. Sharper edges on your kitchen cutlery than you have ever experienced and the reduction – if not complete elimination – of steel and heavy metals in the food you serve.

References:

WebMD source http://www.webmd.com/vitamins-supplements/ingredientmono-932-chromium.aspx?activeingredientid=932&activeingredientname=chromium

Chevron Y, Arita A, Costa M. Carcinogenic metals and the epigenome: understanding the effect of nickel, arsenic, and chromium. Metallomics. 2012 Jul;4(7):619-27. doi: 10.1039/c2mt20033c. Epub 2012 Apr 3. Review.

“any metallic chemical element that has a relatively high density and is toxic or poisonous at low concentrations.”