I was talked into buying a plastic knife designed to cut lettuce. I was told that cutting lettuce with a metal knife makes it go bad faster.
Is it true? Does cutting lettuce with a metal knife make it go brown faster?
If so, then why? How many molecules of metal will come off a stainless steel blade to be left on the lettuce that it could make any difference?
What other foods, or anything else, might depend on the makeup of the knife used to cut it?