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.
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