Cleaning Food Knives, Question

[JNieporte]

For general kitchen use, I'm using my Kabar Dozier Thumbhole Folder. I've had the thing coated with apple juices, meat, and countless other foodstuffs from the kitchen. To maintain it, I remove the blade (via the hex-head pivot) and wash out the handle in warm water. I know that as soon as I close the blade, even with just a little juice on it, all of that stuff will go into the handle and lockwork. My question is, is there an easier way to clean a folding knife after you've used it for the kitchen for tasks such as slicing?

 

[Cliff Stamp]

If there is some protectant in the pivot it will tend to repell water and juices and you can simply rinse the blade in fresh water and blot it dry, assuming it is stainless.

-Cliff

 

[orthogonal1]

I usually just wash it in soapy water, rinse well, and towell dry.

No rust issues with a M2 fixed blade I also use in the kitchen. But, it has taken on a patina.