HOME > Chowhound > Cookware >
Brewing beer, curing meat, or making cheese? Get great advice
TELL US

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.

  1. m
    mclaugh Dec 21, 2006 07:55 PM

    Doesn't your DW complain when you stick utensils in her? :-b...

    2 Replies
    1. re: mclaugh
      jfood Dec 21, 2006 09:16 PM

      In other words CIA meets CSI. I knew i'd get one response like this as i wrote the OP. DW, please, in this case is DISHWASHER.

      1. re: jfood
        m
        mclaugh Dec 21, 2006 10:42 PM

        In our house, I'm the cook and DW is the dishwasher. (And, no, I ain't goin' nowhere near that punchline. ;-)

    2. RShea78 Dec 21, 2006 11:06 PM

      (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.

      1. g
        Grubbjunkie Dec 22, 2006 12:09 AM

        If you are talking about cooking knives (as opposed to knives used for eating, like steak and butter knives), just clean as you go. Much easier than letting stuff get dried and caked on them.

        1 Reply
        1. re: Grubbjunkie
          cayjohan Dec 22, 2006 02:28 AM

          Yep - slice the tomato, rinse the knife; chop the onion, rinse the knife. No dried-on gunk. And sharps should never go into the dishwater. A firm rule in my house.

          Especially for those *unmentioned* who don't clean the knife as they go! ;-)

        Show Hidden Posts