Does cutting sweet potatoes with non stainless steel knives cause oxidation poisoning? I have found when cutting up sweet potatoes prior to cooking that the cut edges go grey or black when soaked in warm water. I read on another site that using a carbon or non stainless steel knife causes oxidization. So my question is, if this be true, is it a health hazard?
Oxidation is not a health hazard, no matter how you spell it. Your sweet potatoes are as healthy kind of brown as they ever were.