Unexpected Results When Applying Toothpaste to a Knife

Did you know that you can get remarkable results by applying a small amount of toothpaste to your knife? Indeed, it is a clever technique used by butchers to solve a common problem. Let’s find out what this technique involves!

Toothpaste: More Than Just a Dental Hygiene Product
Toothpaste, generally used to maintain oral hygiene, has additional practical applications in the home. For example, butchers use it to sharpen their knives. Let’s explore the different ways toothpaste can be used!

1. Polishing Steel with Toothpaste:
   The brightening and slightly abrasive properties of toothpaste are effective in removing stains and improving the shine of steel surfaces. Simply apply the toothpaste directly to the knife, spread it evenly (even with your hands), let it sit for about 5 minutes, wipe it with a damp cloth, and then dry it with a microfiber cloth.
2. Cleaning a burnt iron plate:
   Clothes can be damaged by burnt iron plates. To remedy this, use mint toothpaste for cleaning. Apply the toothpaste to the plate, scrub with a toothbrush, and then remove the residue using the steam from the iron or hot water. Make sure to dry thoroughly after completing the process.
3. Sharpening knives with toothpaste:
   As mentioned earlier, toothpaste is an excellent tool for sharpening knives, a technique widely preferred by butchers. Since knives inevitably lose their sharpness over time, toothpaste, with its combination of abrasives, detergents, antibacterial agents and a unique silver film agent, plays a vital role in providing the friction needed for effective sharpening.

How to sharpen knives with toothpaste:

Apply the toothpaste evenly to both sides of the knife, being careful not to cut yourself. Let the toothpaste sit on the knife for about a minute.

Take a large bowl and turn it upside down. The bottom edge of the bowl will act as a whetstone. Feel its roughness with your hands, which is essential for effective sharpening. Sprinkle a tablespoon of salt on the bottom of the upturned bowl.

Add a little vinegar and spread the salt around the edge of the bowl.

Start sharpening the knife, paying attention to the technique: sharpen from top to bottom, in one direction only. Avoid sharpening in a back and forth manner.

Maintain a 20° angle between the surface of the knife and the bottom of the bowl.

Repeat the procedure on both sides of the knife.

This method is fast, effective and powerful, allowing you to have knives as sharp as those of a professional butcher at home!