Cleaning knives safely - not in DW
- jfood Dec 21, 2006 05:22 PM
Cleaning up after dinner last night I was going through my normal routine, utensils placed into the DW, plates into the DW, pots/pans getting ready for a little soak before cleaning and then to the knives. A couple of years ago I started cleaning my chef knives (from paring to 10") in a particular way and wanted to share.
First of I am terrified of slicing my finger while cleaning the knives. Second I like clean knives. Third I am always using one of my cutting boards when using my knives to prep. So I put together this combo-plan.
I have two types of boards, one for veggies, a silicon type thing and a Boos Brother for meats. Never the twain shall meet, but that's a different thread.
The knives and board are usually the last thing I clean so here's what i do to address my knife-cut-phobia.
I bring the silicon board up to the edge of the sink on the counter. I then lay the knife blade on the board with the handle cantilevered over the sink. I then take my scrungy sponge and clean one side of the knife, flip it over and clean the other side. The blade stays flat against the board and my fingers are elevated and I get great leveraged to clean anything off the blade.
Works like a charm. Hope this helps others with a similar phobia.
(LOL to the above posters)
Knives, forks and spoons are a pet peeve of mine.
At home or in the restaurant setting there never should any flatware be in the sink, buried under water, waiting for a hand to go through or a finger to be sliced off. And yes, I did see a victim with a fork that went through his hand while supposedly pulling the plug. A spoon catapulting out of a disposal in a- lets not go there accident.