I have successfully trained the DH to never put the good kitchen knives in the dishwasher or leave them in the sink. It took a bit of tears and him having to re-buy a Global he ruined, but I did it.
I ate at chef's table a few times, and noticed that the chef kept a solution next to the sink in which he would rinse off his knife, then wipe it with a towel.
I'd like to keep a similar solution, since although the knives don't end up in the sink any more, they do end up on the counter, and crusted over with whatever product they last sliced.
What do they use in professional kitchens? What can I use at home? Caveat- I am wary of bleach used on food surfaces.
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