When your kitchen knife gets dull, the material that is removed from the blade during the sharpening process is usually in the form of tiny metal particles. These metal particles come from the edge of the knife as it grinds against the sharpening surface, whether it's a sharpening stone, honing rod, or an electric knife sharpener.
As you sharpen the knife, the abrasion or friction between the blade and the sharpening surface causes small bits of metal to be worn away. These metal particles may be visible as fine shavings or dust, depending on the sharpening method used and the hardness of the knife's steel.
It's essential to clean the blade and the sharpening surface after sharpening to remove these metal particles. Wipe the knife clean with a damp cloth and rinse off the sharpening stone or honing rod to prevent any metal debris from contaminating your food or getting into your dishes.
Regular knife maintenance, including proper sharpening and honing, can help extend the life of your kitchen knives and ensure they perform well during food preparation.