When there is no longer an alternative use for old knives, safe and risk-free disposal is the order of the day. It is essential to take contingencies into account. The safest way is to dispose of them at a recycling center. It makes sense to separate the materials that make up the blade and handle beforehand.
Possible options for disposal
For understandable reasons, disposing of knives in conventional household waste is not recommended and is even expressly prohibited in some regions. If indeed no sensible further use can be found, several paths can be taken:
- Take metal components to a scrap yard or scrap metal dealer.
- Dispose of it as hazardous waste at the municipal recycling center.
- Sell it at a flea market for a few eurocents
- Dispose well packed in the household waste, if permission exists
- Give away defective folding knives or pocket knives to hobbyists
- Give away to social buying houses also with further cutlery
Ensure safety comprehensively and with foresight
When disposing of knives, especially larger and possibly still sharp kitchen knives, a number of contingencies should be considered. Under no circumstances should the well-packed knife be unpacked again due to unfortunate circumstances. The following possibilities must be ruled out when disposing of the knife:
- Exposure of the knife through garbage that has become wet, such as after rain.
- Softening of packaging materials due to general ambient humidity
- Tearing and fraying packaging materials
- Tearing open garbage bags due to pointed, hard and angular packaging materials
- Accessibility for children and pets
- Possibility of injury for garbage workers
- Possibility of injury for garbage and deposit collectors
Padding and sticking
The ideal wrapping material for old knives and especially their blades is sturdy adhesive tape. Thicker tape should be used here, if possible with fiber reinforcements. After stowing the knife blade between dulling auxiliary materials such as cardboard covers or wrapped and stuffed plastic, it should be tightly taped in several layers.
When wrapping, the cutting edge and tip in particular must be embedded several times and with as much padding as possible. When the wrapping gives the impression that it can no longer be opened, the goal has been achieved. Ideally, the knife should also no longer be recognizable as such, so as not to give some people the wrong idea.
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Elizabeth Green
Elizabeth Green is a seasoned home chef and culinary expert who has a passion for all things kitchen-related. With her extensive knowledge of the latest kitchen products and appliances, Elizabeth provides insightful reviews and recommendations to help consumers make informed purchasing decisions. Whether you're looking for a new refrigerator, blender, or cookware set, Elizabeth is your guide to finding the best kitchen products available in the UK.
