Kitchen cleaning
Clean Kitchen Knives and a Knife Block Safely
Hand-wash one knife at a time, dry it fully and clean only safely reachable parts of the block
Overview
Handle each knife separately with the edge facing away from your hand. Dry it immediately after hand washing; for the block, remove loose crumbs and clean only exterior or visible reachable areas.
Tools needed
- Mild dish soap
- Soft sponge
- Dry cloth
- Vacuum crevice tool
Cleaning steps
Clear and control knives
Remove one knife at a time by its handle with the edge away; never leave knives in the sink.
Hand-wash each knife
Use warm water and a soft sponge from spine toward edge, avoiding abrasives and the dishwasher.
Dry immediately
Dry blade, handle and joints; check for spots, rust or a loose handle.
Clean block and return
Tip out loose crumbs, clean the exterior and visible openings, then return each knife only when fully dry.
Common mistakes
Soaking knives in the sink
✓ Correct actionWash and dry one knife at a time.
Wiping toward the edge
✓ Correct actionWork from the spine toward the edge with hands on the safe side.
Returning wet knives
✓ Correct actionDry both knife and block fully first.
Reaching into slots
✓ Correct actionOnly tip out debris and clean visible areas.
Practical tips
Tips for helpers
- Remove one knife at a time by its handle with the edge away; never leave knives in the sink.
- Tip out loose crumbs, clean the exterior and visible openings, then return each knife only when fully dry.
Tips for employers
- Identify whether the block has a removable bristle insert, wooden slots or another design and provide its manual.
- Arrange replacement or professional attention for odour, cracks or loose knife handles.
Completion checklist
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