Do you "sanitize" your knives?

leghog said:
You oughta first take a good long gander back in the kitchen of your favorite lunch joints.
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That is very, very true.
I worked at a couple of kitchens for a bit; one was okay.
The other one, well, not so much.

I like places where you can see the food being prepared, which avoids the notorious "floor burger."
 
leghog said:
You oughta first take a good long gander back in the kitchen of your favorite lunch joints.
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When our TV news does reports on what they find in restaurant kitchens, we change the channel so we won't see one of our favorite restaurants in there.

Floorburger? I was standing in line at a fast food restaurant many years ago, zoned out, when I heard someone from the back of the line yell. The kid behind the counter was scooping french fries into baskets, he dropped the scoop on the floor, then picked it up and was about to keep on scooping when someone yelled at him to stop.
 
Thanks for your tips and ideas!! I usually buy fairly high end used knives for my EDCs. Knives like Wm Henry (B-10 is favorite) and Chris Reeves Mnandis and Sebenzas. Since I'm going to use them I may as well buy them used instead of new and save some big bucks. Not knowing what the previous user stuck the blade into or what type of rare disease they may have I usually at least stick the blade in alcohol. Probably should lay the whole knife in alcohol for a few minutes, then wash it in warm sudsy water, rinse, then oil wouldn't you think?
 
Thanks for the thread bump. I think I had intended to reply to this one back in 2014, but I forgot.

No. I don’t sanitize mine. I don’t use them for food prep, either.
 
You may not be enough of a germaphobe ,I would have a dedicated work knife in your case,but that's just me.
 
RBid said:
Fun little time warp when old threads pop back up, isn’t it?
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In addition to these backward time warps, does BF ever jump forward by a few years like the story line in Westworld? I’d like to find out what the best reselling knives will be a few years and load up on them now.
 
I use rubbing alcohol to clean off tree pitch/sap/resin of my fixed blades after a trip into the woods. That sanitizes them. If I am clearing brush I will occasionally use soap and water on my machetes and choppers. But I don't really sanitize because of bacteria, it is just a bonus side effect to the cleaner.
In your situation with all the animal crap, I would sanitize.
 
I will often dress game with the same knife I later use for food prep (sometimes the same critter, sometimes not - say taking the skin/tusks from a hog vs dressing a deer). In the field I will get the worst of the muck off with a wet wipe of some description, I always have them in my pack anyway as part of my "personal hygiene" kit, or as I also refer to it, my "Bush Bog Kit". If a stream is available that is great for a really bloody tool. Back at camp if facilities allow maybe some warm soapy water (as you would clean any kitchen knife) if not maybe a little more detail with a wet wipe. This has pretty much been my process since my teenage years with all my general use blades. There is clean and then there is 'phobia setting in... ;)
 
You are definitely not alone on this one. I too routinely disassemble, clean and lube all of my users. That being said I usually do avoid cutting anything with poo on it:D
 
I never leave the house without a SAK Farmer in my back pocket. That one is used for food and lunch. All the other cutting chores get cut with whatever main folder I have clipped in my pocket for the day.
 
Andy the Aussie said:
I will often dress game with the same knife I later use for food prep (sometimes the same critter, sometimes not - say taking the skin/tusks from a hog vs dressing a deer). In the field I will get the worst of the muck off with a wet wipe of some description, I always have them in my pack anyway as part of my "personal hygiene" kit, or as I also refer to it, my "Bush Bog Kit". If a stream is available that is great for a really bloody tool. Back at camp if facilities allow maybe some warm soapy water (as you would clean any kitchen knife) if not maybe a little more detail with a wet wipe. This has pretty much been my process since my teenage years with all my general use blades. There is clean and then there is 'phobia setting in... ;)
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Wet wipes make life so much easier out in the woods/bush!
 
I’ll clean my knives if they have anything stuck/caked/adhered to the blade. I use dish soap or hand soap if I’m at work and just rub it in with my fingers with extra care around the edge. If that doesn’t get it off, then a Clorox or a baby wipe with vigorous scrubbing does the trick.
 
Water comes out of my faucet scolding hot, so I run my knife under hot water and wipe it off before I go to use it on food.
They don't see much dirty work so that's all I really see fit before I go to cut my dinner with it.
 
We already did a scientific study . . . er . . . I mean Scientific Study and Heatmiser found the ultimate method : >>>>>Link
Perfection.
 
Soap and water followed by a quick towel dry has been working for me fine.

I usually don’t worry about washing my folders unless I am using for food prep or encounter something really nasty, neither of which happen very often.
 
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