Cleaning/sanitizing after food?

P

Pelikan

Joined
Oct 20, 2011
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17
I'll prob be using my new knife for a fair amount of food, but it might see some utility use as well. What's a recommended way of cleaning/santizing a 154cm between uses?
 
In regards to sanitation, as the others have mentioned before me, you can't do wrong by treating it like a kitchen knife...
For cleaning sticky residues (tape gunk, sap, etc...) any number of common products can be employed, such as WD-40, lighter fluid, rubbing alcohol or nail polish remover.
 
In the meat industry, we used soap and water then finish off with a dip in 20% bleach water. Of course now a days they have new fancy chemicals.
 
Fascion said:
In regards to sanitation, as the others have mentioned before me, you can't do wrong by treating it like a kitchen knife...
For cleaning sticky residues (tape gunk, sap, etc...) any number of common products can be employed, such as WD-40, lighter fluid, rubbing alcohol or nail polish remover.
Click to expand...

You sure have a strange diet Fascion! ;)

I think the OP should stick with soap & water or the pants leg swipe, he did say that he wanted it for food prep. No point ingesting kerosene, naphtha, methanol or acetone.
 
Well, cleaning a knife after using ist for food prep?! For sure!! A "usual" kitchen knife is also cleaned after using. I normally don´t like to use folders for food prep, because of the lock and there might get rests of the food in, not very hygienic. A fixed is much better there. But of course I use folders for that. Cleaning it, has to be done!

My two Cents.

Kind regards
 
CWL said:
You sure have a strange diet Fascion! ;)

I think the OP should stick with soap & water or the pants leg swipe, he did say that he wanted it for food prep. No point ingesting kerosene, naphtha, methanol or acetone.
Click to expand...
Heh, I was more referring to the potential "utility" work that the OP was suggesting the knife might get used for. ;)

Gunk happens... but it's easy enough to get rid of. As an example (true story!) I used by BK-11 extensively this morning cutting off excess painters tape from the trim alongside my house as prep before painting. Come time for lunch, I took a paper towel and lighter fluid to it, then the warm and soapy, then butchered an onion, more warm and soapy and then back around the neck. After some 80 yards of taping, cutting and cleaning from a ladder, I was too lazy to reach for my chef's knife. But break time is officially over; time to climb back up...
 
Soap and water to wash, and dry immediately. I have a carbon steel Opinel dedicated as my portable food knife, and I've taken it apart once to clean out gunk that got in the pivot area and sand off a little bit of rust that started building up on the tang. I keep a separate food knife because my regular EDC's are occasionally used to cut things I would prefer not to ingest (packaging tape, sheet rock, bags of fertilizer & insecticide, etc.) and cleaned with equally unappetizing solvents (WD-40, 3-in-1 oil, etc.).
 
Depending on what I was cutting, I either just rinse it with water and dry it or soap+water and dry it.

The only time you would need to sterilize a blade is if you're using it for medical purposes.
 
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I usually clean with soap and water, then a little follow up with a glob of hand sanitizer across both sides of the blade. The hand sanitizer is more therapeutic for me than anything. :-)
 
Dish soap and water, paper towel dry then a nice wipe with some cheap grain alcholol I have for disenfecting things... hic. Do this every Sunday night after the visit to the local buffet style steakhouse.

If I think about it I may throw it in my ultrasonic for a full cycle, to clean out all the tight spots.
 
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