Knives are some of the most important tools in the kitchen. They’re used to prepare food, cut and shape food, spread condiments, and even create beautiful decorations. Proper knife hygiene is essential to ensure that food is safe to eat and free of dangerous bacteria. If knife hygiene is neglected, it can lead to serious contamination and potentially threaten the health of both the preparer and the consumer. To avoid contamination, it’s important to know when a knife must be cleaned and sanitized.
Before a knife is used for the first time, it should be cleaned and sanitized. This helps to remove any dirt and debris from the manufacturing process that may have been left on the blade. It also reduces the risk of metal shavings from markings on the blade contaminating food. Generally, the blade should be soaked in hot soap and water for five minutes and, if available, the sanitizer according to the sanitizer manufacturer's instructions.
Between uses, knives should be wiped down with a clean damp cloth. This helps to remove any food particles that may have been left behind and also any moisture or oils that may be present in the food. It also helps to reduce the chances of bacteria forming between uses. However, a knife should still be put into a deep clean and sanitized if it was used to cut raw meat or poultry to ensure that any potential contamination is removed.
Knives should also be cleaned and sanitized frequently, depending on how often they’re used. All knives should be washed and sanitized after each use and then put away until needed. If a knife is used several times in one day, it should be washed and sanitized between each use. This helps to reduce the chances of bacterial growth, which can lead to food poisoning.
When it’s time to do a deeper clean, handwashing with hot, soapy water is the best method for most knives. The blade should be thoroughly scrubbed, paying special attention to the handle area. Kitchen utensils, such as wooden spoons, should be scrubbed and soaked in a solution of one tablespoon of bleach in one gallon of water. For stainless steel knives, a special cleaning solution designed specifically for stainless steel can be used.
Finally, after the knife is clean and sanitized, it should be thoroughly dried with a clean, dry cloth. This helps to prevent water spots from forming on the blade, which can corrode the metal.
Knife hygiene is an important part of kitchen safety and should not be neglected. Knowing when a knife needs to be cleaned and sanitized--before first use, between uses, and frequently--can help to reduce the risk of contamination and keep food safe for both preparers and consumers.