Hi guys. Jamie here and I have been on a small break due to my hectic schedule and today, I would like to discuss an important topic that I’ve been planning to write about for a long time. Most people know how to clean and sanitize their knives but are not sure when to do it. I’ve faced a similar issue when I was starting to use various knives and it took some time for me to understand when to do it and you’ll get to know in a minute in this post.
When should a Knife be Cleaned and Sanitized?
1. After each and every use
When you cut or slice any ingredient with your knife, the food residue and the moisture may remain on the blade in most cases. It may look clean at a first glance but just paying attention will give you a clear idea about it. Make sure to clean it and then sanitize it before it gets rusty.
Whether I use my knives for hunting or kitchen tasks, I make sure to clean it before storing them in their places and sanitize it when required.
2. While switching from raw meat to read to eat food
If you have just cut raw chicken and would like to use the same blade for cutting tomato or bread, you must definitely clean and sanitize it properly because pathogens from the chicken will make the other food not cookable.
Both in my workspace and home, I pay attention to this because I regularly switch between these kinds of food and ensure my food isn’t wasted.
3. Between raw fruits or vegetables and TCS foods
Similar to cleaning & sanitizing while switching from raw meat, it is crucial to do the same for fruits and the TCS foods such as milk, cheese, yogurt, meat, fish etc. These foods require time and temperature control for safety.
The general rule is to clean and sanitize the knife every 3-4 hours of continuous use, mainly because of the food residue and the moisture it contains. Occasionally, I cook in my fire station for a long time and I clean/ sanitize my blades so that I cook the food properly and there is no damage to the knife.
4. After any break or interruption
There are many instances of taking a break while using a knife such as answering a phone, knife dropping off hands, taking a bathroom break or leaving the knife unused in some unusual places. During this, it may get in contact with any hygienic material and it is always recommended to clean and sanitize the blade immediately.
Usually I have to take such breaks during my working hours at our fire station and I don’t use the knife until I clean it.
5. After sharpening or honing
Once you are done sharpening or honing the blade, you’ll notice some debris like metal particles in it. Putting the knife on food with such conditions isn’t recommended. Just cleaning and then sanitizing will make your sharp blade usable again.
6. After Field Dressing and Skinning
If you like hunting like me, cleaning and sanitizing your blade should be an essential part once you are done performing important tasks like field dressing and skinning because it gets exposed to blood and the tissue to prevent cross contamination from other games.
My dad taught me this important lesson of cleaning the knives whenever I get back from hunting or try multiple games in a single hunting session and it has helped my blades last longer.
7. After Tactical or Work Applications
During tactical work, knives get exposed to a lot of contaminants and it is always a good idea to clean the blades and sanitize them before contacting any food because it may contain hidden bacteria which may cause health issues.
I clean my knives whenever I get back from work and sanitize them if necessary. If I have to use it for some kitchen task, I use it only after cleaning it.
8. Before Extended Storage
If you want to keep any of your knives idle and are planning to store it any place for a long-term, you must clean and sanitize it before that. By doing this, you protect the blade from getting any bacteria and corrosion which dulls the blade.
As you know, I’ve hundreds of knives for my work as a firefighter, hunting and cooking and I can’t use all of them on a regular basis. I have to keep some of them in a safe place to use later. Before that, I clean and sanitize them for all kinds of protection
Cleaning vs Sanitizing: Are both the same?
No, both are different processes and use different tools and methods.
- Cleaning: It removes the visible food soil, grease and debris. You can use hot water, dish soap and towel for this task.
- Sanitizing: It removes microorganisms on the cleaned surface to safe levels. For this, you can use chemical sanitizers.
Prevention is always better
In the early days of using knives, some of them got rusty and some blades got too dull and unusable because I wasn’t taking them properly. Once I got a hard lesson after losing one of my favorite knives, I started cleaning and sanitizing them so that I don’t lose another knife.
I hope this post may have helped you understand when to take care of your knives. If you have any other questions, please let me know in the comments and I’ll talk to you soon. Cheers!
