When Must a Knife Be Cleaned and Sanitized? Here’s What You Need to Know

Many people aren’t sure about how they should care for their knives. Among the frequently asked questions is: When should a knife be cleaned and sanitized?

Knives play an integral part in food preparation. The frequent contact between food and a blade can provide an ideal environment for germs to thrive. It’s essential to clean and sanitize knives to keep diseases at bay.

Below is a detailed discussion of when to clean and sanitize your knives and factors that influence the frequency of cleaning and sanitizing them.

When Must Knives Be Cleaned and Sanitized?

Several factors determine the answer to this question. You may clean and sanitize particular knives more frequently than others. It depends on what they’re used for as well as the frequency of their usage.

Ideally, you should clean your knives after each use. Experts recommend cleaning your knife immediately after using it and not letting it sit on the counter or soak in water for a long time. With that said, you need to be diligent about cleaning and sanitizing the following types of knives:

The Multi-Purpose Knife

Most kitchens have one: it’s the jack-of-all-trades type of blade. That knife used to slice a cake, chop vegetables, cut meat, and other ingredients, possibly resulting in cross-contamination.

It is advisable to clean your multi-purpose knife after using it to prepare a specific type of food. After proper cleaning, you can use it to cut something else. Remember to use a different cutting board or clean the one you were using first.

One Knife for Everyone’s Use

It’s not uncommon to find many people using the same knife. Cleaning and sanitizing the tool every time someone uses it is essential. That way, it becomes easy to avoid cross-contamination between people and from one type of food to another. Once again, be sure to clean the chopping board before using the knife on something else.

Fish Fillet Knife

Prepping fish involves filleting and cutting. Ideally, you should have a specific fish fillet knife for this task. You should clean and sanitize it after every use. Since you’ll not use it to prepare any other food, cleaning it once is enough. You can rewash it before using it next time. The same rules should apply to any seafood or shellfish tools.

How to Clean a Knife

After answering the question on when must a knife be cleaned and sanitized, it’s essential to understand the appropriate procedure to ensure your cutting tools are safe for use. It’s worth mentioning that the current environment is polluted. That’s one of the reasons for proper cleaning and sanitization of knives.

Dishwashing Your Knife

Most knives are not dishwasher safe, so it’s recommended to confirm with the manufacturer’s product care instructions. If your knife is dishwasher safe, the cleaning job is pretty straightforward. Just toss it in the machine, dry and store it safely.

Handwashing Your Knife

 If you can’t use a dishwasher, then the other option is to hand-wash it. Ensure you use a mild detergent to prevent corrosion, warm water, and a soft cloth.

Note that germs lurk in the tight corners of the handle, so running the knife under tap water isn’t enough. With that in mind, always use warm water and dish soap to clean your tools.

While the blade is easy to clean, a little extra focus is essential when washing the handle. Adequately clean the creases and corners of the handle, then rinse the entire knife thoroughly. Avoid holding the blade when cleaning. A cut means bleeding, which can result in more contamination.

Drying Your Knife

It is essential to dry your knife after cleaning it. Remember, most knives are made of stainless steel, which is prone to corrosion and rust. Keeping your knife wet will only accelerate the process and result in you needing to buy another knife. Use a soft, dry piece of cloth to dry your knife completely, paying keen attention to the blade as well as the handle.

How to Sanitize a Knife

Sanitization isn’t just about washing the blade. The environment is also a factor, and you may need to go the extra mile to clean and sanitize your knives’ storage space. In addition, items that you use alongside the knife should be kept clean. For instance, a dirty wood cutting board can transfer pathogens to your knife, food, and finally into your body.

One way to sterilize your knife is by using alcohol. Alternatively, you can use hydrogen peroxide but with caution as it can corrode your blades. When using alcohol, be sure to submerge the blade in the sanitizer and allow it to sit for a while – 20 minutes is fine. Next, dry and store the knife in a clean, safe place.

Heat is another effective sanitization option, however; it’s not the best choice for knives with flammable or plastic handles because they can burn. You can either place the knife on direct fire or put it in an oven for a while. Alternatively, you can sterilize your knife in boiling water. Remember to dry your knife thoroughly using a clean towel before storing it.

When it comes to sterilizing the storage, the main concern is often the knife block. If not cleaned and sanitized well, mold can grow in it which can cause mild to fatal infections. So, make sure to clean, sanitize and allow the block to dry completely. Then, you can put your already sanitized knives back inside.

Why Must a Knife Be Cleaned and Sanitized?

As noted earlier, food remains, and moisture provide an ideal environment for germs to thrive. Knives, cutting boards, and knife blocks are often in contact with food and water. They can be sources of cross-contamination whereby pathogens are transferred between food contact surfaces.

To avoid cross-contamination and to keep our food safe, it’s vital to clean and sanitize your knives. The board and block should be kept clean as well, otherwise, the risk of cross-contamination remains.

It also feels good to work in a clean environment and know that our food is safe, so why not promote that good feeling by keeping your knives and the entire kitchen clean?

In Summary

The purpose of this article was to answer the question: When must a knife be cleaned and sanitized? Unfortunately, there isn’t a direct answer to that question. The frequency of cleaning and sanitization is dependent on several factors.

In some cases, you’ll need to clean your knife frequently. In other instances, you’ll wash it after use, dry it, then store it away for a while. Taking note of how the knife is used can help you identify the best way to clean and sanitize it, keeping your kitchen safe and healthy.