How to Clean a Knife Properly

A knife is one of the essential tools that help with cutting and slicing in the kitchen. Knives are needed when cutting food from vegetables and meat to bread, making them an easy culprit for cross-contamination. This might happen when you do not know how to clean a knife properly.

What Is Cross-Contamination?

Cross-contamination happens when bacteria are passed on from one surface to another. To prevent this, we need to clean the knives and other utensils we use properly.

Cleaning is a simple thing that many people tend to overlook. Just think of using the same knife when cutting raw meat and fruits. Then, imagine using the same knife when cutting vegetables for a salad without properly cleaning it? Rust marks and stains also appear on knives, making our knives appear dirty and not well taken care of.

So, how do we know if we are cleaning our knives properly? Let’s go through some tips that we can apply to ensure that we know how to clean a knife properly.

Know Your Knife

Learning how to clean your knife properly depends on the type of material used when making the knife. Some of the most common knives are silver, ceramic, stainless steel, and carbon steel. Different materials react differently to the environment. So, the way we wash and take care of our knives may also vary slightly.

Silver Knives

Silver knives tarnish when exposed to air. This means a gray, silver sulfide film develops on the surface of your knife that causes it to appear dull and less shiny. This is an effect of the reaction of silver to sulfur present in the atmosphere.

Pitting, on the other hand, occurs because of deeper damage causing the appearance of black marks. Silver is very soft and makes these knives more susceptible to damage.

Unwanted chemical reactions may also occur when silver comes into contact with other cutlery. It is advisable to wash them separately from other dinnerware to reduce contact.

Stainless Steel Knives

Stainless steel knives are popular and widely used. They do not rust. People also find them easier to clean. However, these knives also need to be sharpened more often since they become dull faster. Knife sharpeners can greatly help when your knives get too dull.

Carbon Steel Knives

Many chefs highly prefer carbon steel knives due to their hardness, durability, and resistance to abrasion. The sharp edge does not dull easily compared to stainless steel. They are also easier to sharpen despite their toughness.

The thing to remember with carbon steel knives is that they rust easily when not taken care of. However, rust and stains are natural when using this type of knife.

To prevent too much rust, it is advisable never to soak carbon steel knives in water or place them in a dishwasher. Remember to wipe the knives dry before storing them.

Ceramic Knives

Ceramic knives are also becoming popular nowadays. Unfortunately, they can be quite expensive. They are very easy to clean since they are non-porous. Ceramic knives are also highly resistant to corrosion and stain.

Tips on How to Clean a Knife Properly

Never Use the Dishwasher

The first thing to remember when learning how to clean a knife properly is that it is better to clean them using your hands rather than using the dishwasher.

Placing the knives in the dishwasher can damage their surfaces due to possible movement and contact with other cutlery or utensils.

Dishwashers also prolong the knife’s exposure to water. Too much exposure to moisture promotes rust and oxidation, especially when it comes to carbon steel and silver knives.

Clean Your Knife After Every Use

Always clean the knife after every use, particularly when you use them on a different food next time. This minimizes the risk of cross-contamination. It further reduces the chance of food hardening on the knife blade, which might be difficult to clean afterwards.

Ceramic knives are the easiest to clean since they do not oxidize or corrode. You can pass them under running water. You can also use mild soap and clean the surface with a sponge to effectively remove hardened food and prevent bacteria build-up.

Stainless steel knives are also easy to wash. However, unlike ceramic knives, you must not air dry stainless steel knives. Air drying them may cause slight oxidation. Also, use mild soap when cleaning this type of knife. Harsh soaps can cause stainless steel knives to appear less shiny and dull.

Cleaning carbon steel knives are a bit more challenging since they rust easily when exposed to water for long periods. Exposure to onions, garlic, and cabbage can also cause stains on carbon steel knives.

Additionally, acidic foods such as lemons promote rust. That is why you have to clean carbon steel knives immediately after cutting these things. You may opt to wipe the knife, especially when you use it on the same food, to avoid water contact.

Just like carbon steel, cleaning silver knives also requires more attention. You can use mild, non-abrasive soaps. Silver knives must be dried immediately after washing them using a clean, dry cloth.

Since silver reacts with sulfur in the air and must be dry at all times, it is better to store your silverware in places with less moisture.

Remove Stains Naturally

White Vinegar

One common cleaner used for cleaning knives is white vinegar. Slightly heat the white vinegar. Soak a cloth and rub it onto the surface of the knife.

To remove rust and stains, try soaking the knife in white vinegar for 15-30 minutes. This method is best for removing stains on stainless steel and ceramic knives.

However, you can also apply this method to carbon steel knives. Remember that acid promotes the development of rust for carbon steel knives, so they should be immediately rinsed and wiped dry.

Lemon

Lemon effectively removes black spots on rusty knives when used constantly. One method is soaking the knife in lemon juice. Similar to soaking a knife in white vinegar, allow the lemon juice to soften the rust and rinse it after 15-30 minutes. Remember to dry immediately with a dry cloth.

Another method is mixing lemon juice with baking soda. Apply the paste created to the surface of the knife and let it sit for 30 minutes. You can then rub the paste using a scrub or toothbrush to remove the soft rust or stain. Rinse the knife and dry.

Potato

Potatoes contain oxalic acid. It is a chemical used to remove dirt and stains on clothes or in the bathroom. Simply cut the potato in half and rub it onto the knife. Putting baking soda on the knife’s surface before rubbing the potato makes cleaning more effective.

Use of Mineral Oil

One helpful technique to prevent the development of rust on carbon steel knives is the use of mineral oil. Apply a small amount of food-grade mineral oil onto the knife’s surface immediately after cleaning and drying.

Takeaway

The more often you use a knife, the more exposure it has to different foods and bacteria. When used simultaneously with different foods, bacteria pass from one food to another; this can cause cross-contamination and may lead to health problems like diarrhea.

Knowing how to clean a knife properly keeps us away from danger and helps prolong our knives’ durability and life. Just one thing to remember when cleaning knives, though, the edges are sharp. So, the top priority in handling and cleaning knives is always your safety.