A hypochondriac with a single blade knife?

J Buck said:
Quick double wipe on the pant leg and don't ever really think about it.
Click to expand...

Yeah, same here. Don't give it much thought. But, I usually only use my pocket knife on food if it is something I snagged from the garden, a radish, tomato, kohlrabi, what have you. But then just a quick wipe on the pant leg or my shirt.

In the kitchen, we have dedicated food prep knives. But, as others have mentioned, you can just give the blade a quick wipe with any kind if disinfectant soap, or maybe a dab of that hand sanitizer stuff on a paper towel.

In truth though - I'd just use it and not worry about it. I've never heard if anyone getting sick from something like that. I'm sure someone with more knowledge than I can chime in, but don't bad germs have a "shelf life" so to speak and can only survive so long without source of nutrition? I could be wrong though.

I think you're more likely to suffer ill effects more so from the food you buy, what with all the chemicals, hormones, additives, et al, that are pumped in now days. And goodness knows what's going into to the water table.
 
If you have never taken a Microbiology course, Google "ubiquity of microorganism"

You'll probably freak out at first and then you'll realize that being a germaphobe is useless and they're covering everything everywhere anyway and we're all still alive and suffer relatively few infections. Our bodies were designed to live in this world, germs and all. That said, its still good to keep things clean! :) It is always good to give your knives a good soap and water wipe down every once in a while before if you're gonna use them on food though. There can be some nasty things living in your pocket. Think about other bodily functions that go on in close proximity to your pockets (E. Coli hint, hint) :)

Most germs going into your mouth get exposed to the very strong hydrochloric acid in your stomach which kills them right away. It's one of our most important defenses against pathogens.

Sorry if that was more information than you wanted, lol! :)
 
Wow! No one here puts their blade in rubbing alcohol for 10 minutes followed by boiling water for 10 minutes prior to using it on food.
 
Tomatoes from the garden etc aren't going to present anything that soap & hot water can't tame.

I avoid cutting raw meats with folders and chicken Fowl is the worst. We are discussing this same topic on another thread here "Do you sanitize your knives?" Those wipes are good but won't clean out the pivot.

If you are concerned? A little bleach in warm/hot water, let her soak for say 10-20 minutes and then do your very best to dry, blow " If you have a compressor" the water out. then lube.
 
yatsunil said:
I love single blades and that's exactly how I do it. Plants, sticks and cardboard/tape etc are ok by me but raw meats are a no-no.
Click to expand...

T. Erdelyi said:
I use it for both, I'll just wipe/wash the blade when I'm done, the only exception is any kinda chemical contact, then I'll make sure it's washed well in soap and water.
Click to expand...

These two example are the only line I will not cross. Other than that, I say wipe and go. Mostly if I am using a folder for food prep, I rinse and wipe before the food contact in case I forgot when I used it last.
 
If I ever entertain the thought of using one of my traditional blades for food prep (and I do), I have developed a habit of frequently wiping it down with some Windex on a clean paper towel after each use, when it's possible to do so. This also goes a long way towards keeping all my blades clean & dry, regardless of intended purpose, and minimizes risk of rust as well, by frequently cleaning away the salts and acids that would contribute to rusting.


David
 
T. Erdelyi said:
I use it for both, I'll just wipe/wash the blade when I'm done, the only exception is any kinda chemical contact, then I'll make sure it's washed well in soap and water.

I've been doing this for over 35 years and no problems yet. One comment about germs and what not, I worked in a nursing home for many years as a mechanic and the everyone around me was constantly sanitizing their hands and everything they had. They got sick more frequently than I did, I'm a firm believer in allowing your body to develop its own immunities by exposure.

Granted, it's not for everyone but if you have no auto immune issues it might be for you, a little exposure at a time allows you to build up immunities.

One other option, carry a dedicated food prep/eating knife, I usually have my French Laguiole folder for eating and food prep away from home.
Click to expand...

Bingo. If u get too crazy with the sanitizing obsession your immune system is weaker. It actually makes you more prone to illnesses.
Immunizations are exactly that - EXPOSING you to the bad stuff in tiny amounts and you build a resistance to it. Use common sense is my point. If you're cutting filthy things or exposure to chemicals of course you want to clean it real good - a soapy washy in hot water in the sink prior to slicing my apple or using it for dinner, etc. If just slicing open a package, a letter, etc then just a real quick wipe on my tshirt or pant leg and I have no problem using it to eat with. After food use a quick rinse of the blade in the sink and dry it with a towel and it's good to go. If no running water handy then a wet paper towel or napkin.

On rare occasions i'll use one of those sani-handy wipes on the blade, but its not very often unless it was exposed to something questionable.

I'm 50 yrs old and still healthy and kicking :)
 
I usually got a trapper on me so I usually have one blade designated for food and another for grit work and not have to worry about the blades touching. then again, in the heat while at work I tend not to think twice when cutting an apple with the same blade that have cut cardboard or tape or zip ties.

my major concern though is I am a groundskeeper at a veterinary hospital for the most part of the summer and if I have to get down on the ground with a knife, theres a good chance where im working, a dog has either urinated or craped on at one point or another. that is when I think twice of using the same blade to prep my food during lunch breaks :eek: otherwise most of what else I cut up adds flavor to the food as my grandpa would put it.
 
Oh Man. Well I guess I just don't think about germs that much. Yep I use my knife for food prep. I drag it out of my pocket, chop up what I need maybe rinse off with water wipe it off on whatever is near and back in the pocket. I've been doing that for 57 years now and probably won't change. Have any of you ever really gotten sick from whatever kind of residue was on your knife after you rinsed it off with water?
 
About the only time my folders get used for food production is maybe cutting an apple up at Smoko time .
My folders get used for everything that confronts them during the day , that means dirt , chemicals , pesticides , oil , fuel etc .
If I'm cutting up an apple I wipe the blade on my trousers and them give the first couple of pieces to the dog .
He loves apple and those first few cuts clean the blade .
He's still alive , and so am I :)

Ken
 
I use my slip joints for everything from food prep to gardening to office stuff to workshop jobs. I don't fret too much, but I make sure I don't cut raw meat with them unless I can give them a proper clean. Fruit and veg just get a wipe on a t-shirt or whatever.

I haven't had a day off work sick in over five years.

People these days get too paranoid about stuff. Just enjoy yourself sensibly :)
 
I grew up drinking out of a garden hose in the hot summer, playing in dirt that the neighborhood cats probably used as a litter box, swimming at a lake that had plenty of motor boats (sometimes you could see oil and gas on the water) and certainly ingested that water, ........you get my point.

I use my knives to prep and eat with and I use WD-40 for the joints.....I just wipe the blade and forget about it.
 
Pretty much always carry a single blade knife and use it for work and food when I'm not at hone. I'm with J Buck on cleaning, wipe it off on my jeans and move on. Now and then at work I'll spray it down with iso and rinse it off, but other than that, I don't really worry about it.
 
I don't really do that much food prep work when not at home in the kitchen, with the exception of slicing up the occasional apple I may take with me to work.

What I did (still do) is to leave a stainless Case Slimline Trapper in a pocket of my work bag for use as a dedicated food knife. I did it not so much out of concern over germs, but more to have an SS knife that I could just rinse off with soap and water after use and not worry about rust or patina.

The SAK Cadet I carry in my pocket is used for general utility. I don't recall when I used it on food.

If for some reason I wanted to have my food prep knife on me, I'd just carry it as a second knife.
 
In my biology studies, and especially in parasitology, I noticed that generally the class would fall into two fairly even groups. Those that said- "yep, that's life" and went on with their lives, and the others that recoiled in terror over what they have been surrounded with their whole lives, to the point that many wouldn't or won't sit on grass any longer. And just because you get a parasite or sickness doesn't mean it's I curable or even that debilitating in many cases. As a society we are far too concerned with never being uncomfortable, and fear is a great product selling device.


(Pet peeve rant- THERE IS NO SUCH THING AS A GERM!!!- which is why companies use that term- it's unprovable that they kill 99% of germs. Please for the love of education and not dumbing down society, I implore, please use and teach the term microorganism, our kids are smart enough to learn the term, and understand what it means. Just like bugs are insects but not all insects are bugs- another peeve). Rant over!


So to answer, I cut stuff, clean on pants/shirt/sink, put it back in my pocket until it needs to cut something again. If I really foul up the knife I try to clean it right away, but I'm not bothered by what nasties may be on my knife.
 
CUTS LIKE A KRIS said:
(Pet peeve rant- THERE IS NO SUCH THING AS A GERM!!!- which is why companies use that term- it's unprovable that they kill 99% of germs. Please for the love of education and not dumbing down society, I implore, please use and teach the term microorganism, our kids are smart enough to learn the term, and understand what it means. Just like bugs are insects but not all insects are bugs- another peeve). Rant over!
Click to expand...

My response is a bit off topic from the OP, but I thought the post from Kris was quite interesting. I did a quick 'net search and found out, yeah, we need these micro organisms or we'd die. Good info actually Kris. Tnx.

http://myfourwalls.wordpress.com/2007/06/29/germs-dont-exist/
 
Does anyone take special care to clean out nail nicks? I use a pocket knife to snack on fruit at work and I usually stray away from slipjoints because the nail nicks collect dirt (or whatever's under my nails). Thumbstuds and opening holes collect it too but I can keep them out of the food if I'm careful. I'm not overly concerned with microorganisms but the potential for a visible solid transferring unto my apple slice is kinda off-putting.

I've been thinking about this for a while. I'm glad this thread was started.
 
I like carrying Opinels, Sodbusters, Slimline Trappers, and etc quite often. If I think my knife is 'goopy' before I cut up my daily apple, I'll go to a sink and wash it with soap and water, and then carry on and rinse it with water when I'm done cutting my apple. I don't really worry about dirt, dust, and germs, it's the sticky tape residue from opening boxes that I don't trust. If I get tape residue on there, I'll clean it as soon as it's convenient. Dirt, germs, and dust = OK. Chemicals/Tape Residue = No way. If I don't open a box between apples, I'll wipe it on my pants or a napkin and carry on.

For nail knicks, when I wash the knife in soap and water, I'll give the nail knick some extra attention or use my 'knife cleaning toothbrush' to scrub it out a little.

If it really bothers you, a Trapper or Mini Trapper pattern will fix you right up. Two blades separated by a liner. They don't touch at all.
 
Last edited:
You must log in or register to reply here.
Back
Top