how to sterilise?

Yep - unless you are planning to do surgery with it, soap and water are fine. Might be different if it had some sort of rough coating that might provide nooks and crannys for pathogens to hide in.
 
You have to remember that unless there is a food source on the steel microbes can not sustain life on a blade. no food=no life
 
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I would use one of those pressurized steam cleaners that blows steam where you direct it. Not only will it sterlize if used properly, it will also easly remove and residual accumulation of who-knows-what that is on there.

If it's small and immersible, you might want to just boil it in a big pot of water for a while.

I just looked at the photo ... I'd just drop all the parts in a big pot of boiling water for a while. Since you'll know who used it last, then soap and water (i.e. the dishwasher) should be fine.

For some reason my brain processed "meat slicer" when I read "slicer," which could have a lot of accumulated crap in places you could not easily reach to scrub with soap and water. That's what made me go to steam cleaner!
 
djabu said:
hi,

i baught a slicer to cut veggies on ebay... it's a used slicer. should i be worried about sterilising it before using? if i should do so then what is the easiest way to do it without completely wrecking the item.

below is the direct link to the auction

http://cgi.ebay.com.au/ws/eBayISAPI...MEWN:IT&viewitem=&item=290102444596&rd=1&rd=1

TIA
Click to expand...

I work part time at a deli oding cold cuts. I clean comercial meat slicers just about every night i work.

take off any removable plates or pannels, whipe of why loose stuff with a dry rag. Then scrub off any sticky stuff iwth hot soapy water. After that We have a spray bottle thats mostly watter with a little sanatizer dilluted in it. Spray the slicer and parts, then reassemble it.

For the little board style slicer you got, just wipe it off with hot soapy watter like you would with the rest of your dishes.
 
Soap and water AND bleach! Bleach is the standard tool used to clean and steralize in many food applications. That is why you will find so many household cleaners listing bleach to help sanitize.
Take Care and have fun!
 
"warm soapy water -> alcohol and rubbing -> rinse with water" would work fine, I guess.

Be careful using hydrogen peroxide. It might eat up steel. Alcohol, too. They are more reactive than water. (That's why they're used in sterilization, of course.)
Be sure to rinse with clean water afterwards. Also, do not let the knife in contact with hydrogen peroxide or alcohol long.
Of course, in normal cleaning work, it wouldn't matter. But better safe than sorry.
My apologies if I have bored you with what you already know.
 
I always thought that when alcohol evaporates off of a surface it leaves no residue... I use it to clean off my knives after sharpening. With a bit of alcohol on a soft cloth I wipe off the blade and it evaporates in seconds. I never have any problems with corrosion. Stainless blades are left clean, and non-stainless are given a thin coat of mineral oil.
I would think that tap water would actually be more corrosive than alcohol, what with all the minerals, including salts, that it contains.
 
A 10% solution of bleach in water is standard for sanitizing. If you have a dishwasher just run it through the cycle and it will be fine.
 
+1 on the bleach- every restaurant I ever worked in used it.
 
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