Ask the Test Kitchen: How to safely clean knives and sharp objects
fedward asked on Tumblr: “I’ve cut myself while washing knives, food processor blades, and mandolines. What’s the best way to clean sharp items?”
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Horrible advice. Never clean knives in the sink. Wipe down your knife with a clean dish towel or micro fiber cloth. Use elbow grease. Go from the spine of blade and very carefully so you don’t cut yourself. If they are really dirty you can scrub them down with a tooth brush (soft) before wiping them off. You can repeat the process if needed. Always hone your knives after cleaning them off.
Wouldn't it be funny if she'd have cut herself when showing that?
Use a dishwashing brush. It is a lot safer.
@ 2:20 Yes, do one side of the blade at a time, but don't do what this women does: scrubbing back and forth along the blade. Rather scrub from heel to point only. even better than a soft sponge for removing stuck-on bits is a small hand-held silicone pot scraper with a decent "knife" edge. A dry wipe on each side completes the task.
Hi, I notice that you use a thick sponge to clean the blades – where I work, we only have a thin blue towel roll. Is cleaning using the latter unsafe? It makes cleaning very slippery and I have cut myself on one occasion.
Regards,
Arun
moral of the story: "pay attention to what you are doing" LOL
I noticed she didn't clean the *inside* of the food-processor blade. I always get hummus/soup/gunk up in there. Any tips to degunk that?
Good tips.I would also recommend using a dish washing brush to keep fingers well away from the sharp edges.
This.I've worked with my Wusthof for a long time and never hurt myself cleaning it because it just gets rinsed/sanitized and wiped. But if you hardly use knifes I guess it would be easier to make a dumb mistake.
Anyone know where I could get information on the faucet in this video? that is awesome (and I'm sure restrictively expensive).
Bottom line when cleaning knives and other sharp objects: "Don't be a dumbass."