Do you "sanitize" your knives?

If you are looking to kill bacteria and "germs" - the 70% isopropyl is better than the 91%

Counterintuitive but true!
 
Only when it needs it after some really dirty jobs or regular maintenance. And thats usually an ultrasonic cleaner or alcohol pads that are used to clean it, quick and easy to clean up a knife. It's a lot faster and more effective than soap and water from what I've discovered.
 
Germs phobia is crazy in 2014, he'll when I was a kid we drank from a garden hose, ate dirt, chewed nails. We were the iron men who said the world on wooden ships. Now everyone is over protective with everything.
 
I'm not cutting any thing dirty with my EDC so usually a little water and a paper towel are about as far as I'll go.
 
If I do food prep I will clean it with water and detergent and dry it off. On dry surfaces pretty much anything will die.

It shouldn't be "dirty" before food prep. I've never sanitized anything with alcohol or similar.
 
I used to be an adult Boy Scout leader. Boy Scouts use a 3 bucket method to clean & sanitize dishware - 1. Soapy water, 2. Hot rinse water, 3. Chlorine solution, and then the dishware is left to air dry. On one trip I had used my Doug Ritter Mk3 fixed blade knife (CPM S30V blade) to cut meat. After we ate I had to step away to help the boys. Without my knowledge one of the other adult leaders cleaned my knife using the 3 bucket method and left it to air dry. By the time I got back the blade had spots of discoloring due to corrosion. I was bummed.

I used some WD40 and fine steel wool to carefully remove the corrosion, but the stonewash blade finish was also removed. The knife itself is just fine, but not quite the same.
 
Who here hasn't cut a blown radiator hose and slice a sandwich in one swell swoop?
 
I heat mine over an open flame. :D

I have wiped them down with alcohol wipes (because they were handy), soap & water, or just water, and the pants leg approach. The only time I am particularly concerned is when I have cut meat previously or after field dressing an animal. Bacteria doesn't live that long exposed to the air typically.
 
Well if I'm going to use a pocket knife to cut an apple or something I usually rinse it off first but that's about it.
 
When I was in SERE training, I used my Wave for both utility work (building shelter, gear, etc) and food (cleaned/skinned a rabbit, ate off a deer leg, opened MREs, etc). I didn't have any alcohol with me, so I just sanitized mine in the fire.
 
Nope...because I never use my EDC for food prep. I cut my sandwich with a knife in the kitchen when I'm making it and eat my apple by just eating it.
 
Akapennypincher said:
Germs phobia is crazy in 2014, he'll when I was a kid we drank from a garden hose, ate dirt, chewed nails. We were the iron men who said the world on wooden ships. Now everyone is over protective with everything.
Click to expand...

I did the same when I was a kid, heck, I still do it now:p:D

But rodent related diseases are the main reason I wipe down with alcohol.

http://www.cdc.gov/rodents/diseases/direct.html
^^would you wanna bring this stuff home?

I don't clean my knife if it has dirt, grease, tape, etc on it...
but when we're talking diseases, that rubs me the wrong way:thumbdn:
 
I used my Gayle Bradley yesterday to cut up and remove the skin from chicken quarters in prep for the barbeque. Afterwards, I washed it in steaming hot water with an antibacterial soap, slung it dry and then used it to slice up limes for a few glasses of beer. That's as much sanitizing as I've ever done and I did it only because it was raw chicken meat I was cutting. Normally, I don't worry about de-germing a knife but I do rinse the blades in water occasionally or wipe with a Wet Ones towelette and I try to keep them clean between uses.
 
Akapennypincher said:
Germs phobia is crazy in 2014, he'll when I was a kid we drank from a garden hose, ate dirt, chewed nails. We were the iron men who said the world on wooden ships. Now everyone is over protective with everything.
Click to expand...

I did much of the same. I even remember once, at around age 2, eating some dry cat food that had been sitting around in the cat's bowl in the garage before my mother could stop me. Interestingly, I never got sick from that (nor from eating dirt once to see what it would be like). While I wouldn't recommend any of that, I wonder if some of the bizarre/crazy things kids do like that are nature's way of building immunity...?

That said, if I use my carry knife to cut food, I generally wash it like any other kitchen utensil beforehand. Some knives I never use on food.

Jim
 
Akapennypincher said:
Germs phobia is crazy in 2014, he'll when I was a kid we drank from a garden hose, ate dirt, chewed nails. We were the iron men who said the world on wooden ships. Now everyone is over protective with everything.
Click to expand...

Come on, be even manlier and go caveman style! Be dead by 30!
Oh crap, I'm 37 now...maybe the new way is better...

Cleaning stuff, it's done for a reason. ;)
 
Blues Bender said:
So I work in merchandising/retail and I often use my knife to cut straps, boxes, plastic, and many other warehouse related items. Many of these stock rooms I work in have roaches, mice, rats, and other dirty thing crawling around them.

Don't get me wrong, I'm not afraid to get my hands dirty, but when I'm cutting a box that clearly has rat s**t on it; that's straight up nasty. Usually when I get home, I pour some 91% rubbing alcohol on a cloth and "sanitize" my knife. I wipe down the blade, scales, liners, etc.. I usually use my knives at home as well, and I dont want to keep a filthy knife laying around.

Does anyone else do this or am I a germaphobe? :D
Click to expand...

If you are dealing with boxes that have rat poop on them etc and you really want to disinfect them I suggest using clorine bleach.

It does a better job on Viruses from the info I have gathered talking with reseachers and MD's at UCLA.
 
Blues Bender said:
So I work in merchandising/retail and I often use my knife to cut straps, boxes, plastic, and many other warehouse related items.
Click to expand...

I learned a long time ago.

Spyderco, Benchmade, ZT or hinderer cannot beat a box knife.

Clean, oil pivot , replace blade.
DONE
 
uxo2 said:
I learned a long time ago.

Spyderco, Benchmade, ZT or hinderer cannot beat a box knife.

Clean, oil pivot , replace blade.
DONE
Click to expand...

I worked stock before, and I like a regular knife more still.

Open boxes all day.
Go home; sharpen for one minute.
DONE.
 
You must log in or register to reply here.
Back
Top