Given the background description of some cooking related query, summarize the question into a title

Ex Input:
Every recipe about searing duck breasts I've seen says that you should score the breasts cutting through the skin, but not too deep: you should avoid cutting into the meat. I do follow this instruction but don't completely understand why. What harm could be done if I cut through the meat, just a little? What exactly should I avoid?

Ex Output:
Why not to cut into the meat when scoring duck breasts?


Ex Input:
I've been wondering about this for a while, since getting interested in knife sharpening.When using a knife, it will get duller. One (the primary) reason being that you "bend" the edge. You fix this using a honing steel.After a while though, you need to sharpen the knife again. Another setting: If you have a brittle knife and/or mistreat your knife you will chip it. As far as I can tell, this should mean that small pieces of metal (dust, shavings, etc.) come lose, and then likely get in the food.Is this correct?Are there no health considerations when digesting small pieces of very sharp metal?

Ex Output:
Metal dust/shavings in food from knife wear?


Ex Input:
I was hoping to use a recipe that requires sour dough starter tomorrow for dinner. When looking online for recipes I found several, but all of them required several days (examples here, here and here) to make.Is it possible to prepare a sourdough starter in around 24 hours or is it too late in the game for me to get something going for tomorrow night's dinner?

Ex Output:

Possible to make sourdough starter quickly?