In every kitchen, security is a top priority. Your initial thought when picking up a knife is to be cautious of the point and edge. This makes sense given that blades have the potential to inflict serious harm. As a result, chefs might forget about another danger associated with kitchen knives: hygiene. Knives come into contact with a variety of foods and surfaces, therefore not frequently cleaning them can result in cross-contamination and food poisoning. You need to maintain your knives clean whether you work in a kitchen or cook for your family. More so than any cooking ability, knowing precisely when and how to do this will ensure everyone's safety.
How to clean knives-
1. Remove any food particles from the knife blade before you begin; these could be bits of grease, cheese, or breadcrumbs. Do this by using a paper towel to wipe the blade.
2. Once the blade is crystal clear, get some hot water ready. You may get this just from your tap or kettle. The best method for eliminating bacteria is to boil the water.
3. Clean the knife. You can either cover it with hot water or put it in a tray of boiling water. Don't leave it submerged for too long if you do.
4. Clean the blade and handle with a fresh sponge and dish soap. Avoid putting your fingers near the blade or point.
5. With more warm water, rinse the soap away.
6. Dry the sharpened knife.
Sanitize-
1. You must first clean the knife as previously mentioned before sanitising.
2. One litre of water should be added to a basin along with around a teaspoon of bleach.
3. After putting the knife in the basin, wait about a minute.
4. Pull out the knife, then pat it dry with a paper towel.
How to store knives-
Magnetic knife rack-
1. Knife rack
A knife rack is a highly stylish and contemporary method to keep knives organised in the kitchen. It is incredibly practical, attractive, and space-saving. Additionally, the magnetic strip is simple to clean, allowing you to keep your knives in a sanitary environment.
knife rack/ unsplash.com
Individual knives' blades are shielded by their sheaths. This lets you store them without risking damage to the edges in a drawer or cabinet. Knife sheaths don't tend to accumulate much dirt when not in use, but if they do, cleaning them is not difficult.
3. Knife roll
Chefs who wish to take their knives on the road should opt for the knife roll. For maximum hygiene, the roll can be washed occasionally.
