The art of how to clean a knife is easily attainable. Knife cleaning is necessary to maintain a healthy and disinfected kitchen. Knives and other utensils need to be thoroughly clean to prevent the spread of bacteria. Knives seem to carry more bacteria because they are used to cut meat. Meat can carry various bacteria's including salmonella and e-coli.
To clean a knife, you will need:
- antibacterial detergent
- hot water
- dish cloth
- Do not let food settle on knives. Food being stuck on the knives can leave spots and stains on them. Whenever you use a knife, especially to cut meat, it is important to wash it immediately. Washing it directly after use will prevent the spread of harmful bacteria. You also want to keep any unclean utensils away from other dishes that are clean.
- Do not soak your knife. If you do not let food settle on your knife, you will not need to soak it. Placing knives in your dish water is dangerous. Usually the knife can not be seen do to bubbles or other dishes. When you place your hand in the water, you can get cut or stabbed by the knife.
- Wash your knife. Using very hot water and antibacterial detergent wash your knife. Cold water should not be used, because it does not kill germs like steam or hot water. All dish soap should be antibacterial, so don't stress over what kind to use. Use a dish cloth to rub the soap into the knife. Be careful not to cut yourself. When you rinse, make sure to rinse all areas thoroughly. A dishwasher is also a great way to wash knives. The high powered spraying and high heat, help to disinfect the knife.
- Store your knife. A knife can be dangerous. After you have washed your knife, it should be dried and placed in your knife holder. If you plan on putting it in the dish rack, it should be placed blade down to dry. Never leave your knife with the blade pointing up. You also never want to leave a knife on the counter, within reach of children.
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