American Cleaning Institute - For Better Living

Food Safety: Clean Knives

pregnant woman cutting board steakA rule of thumb in safe food preparation is to be sure you don’t cut raw meat, poultry or fish on the same surface without thoroughly cleaning it between uses. The same is true for your knife. Wash your knife with dish soap and hot water after each use. Rinse with clear water. Air-dry or pat dry with clean paper towels.

Nancy Bock, Senior Vice President, Education for the American Cleaning Institute shares these additional tips for cleaning your kitchen knives –

  • Typically you should wash hollow-handled knives by hand
  • Handle kitchen knives carefully by their handles; don’t pile them into the sink or dishpan, but wash them one by one and rack them with handles up.
  • To prevent pitting of your silver knives, make sure to limit contact between silver and stainless steel in the dishwasher. Place silverware and stainless steel flatware in silverware basket so they do not touch. Most silver knives have stainless steel blades; make sure knives are all placed with blades in the same direction.
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