sometimes, i use the fire heat on blade to kill the "bacterias" , the problem is usually the blade turns to "black" after heating on fire
For fruits / cooked food or something else: do you use same knife or separate one?
- Thread starter Dextar
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bikerector
Knifemaker / Craftsman / Service Provider
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Unfortunately, not always true, but usually true often enough to be okay.
For camping where I know I'm doing food prep, I carry a knife for the use (camp kitchen knife, it's never a kitchen knife though).
For hiking, backpacking, etc, I pick foods and meals that don't require much knife prep. It's not like raw meat travels well anyway. Suppose water trips are an exception as weight is less a concern and I have all the water in the world clean and sanitize stuff with boiling water.
For the more daily stuff, I have traditions with 2 or 3 blades,one is dedicated to food but never raw meats, or similarly dirty foods. I keep that blade clean but not sanitized. I also only use it for my food and not for others, unless we're out somewhere like a picnic and a cleaner option isn't available.
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