In many households, restaurants, roadside food stalls, and canteens, old and rusted knives continue to be used for cutting vegetables, fruits, meat, and other food items. Due to prolonged exposure to water, moisture, and poor maintenance, knives may develop rust and corrosion.
Many people continue using these knives because they remain functional and can still cut food. However, rusted surfaces are difficult to clean properly and may harbor bacteria and contaminants. Poor-quality or heavily corroded knives can also increase the risk of cuts and injuries during food preparation.
A common misconception is that rust directly causes tetanus. In reality, tetanus is caused by bacteria entering the body through wounds, not by rust itself. However, rusted and poorly maintained tools can create conditions that increase injury risks and may contribute to hygiene concerns.
The problem persists because there is limited awareness about proper kitchen tool maintenance, replacement schedules, and food safety practices.