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How to sanitize kitchen knives: Step-by-Step

Reviewed by Zac Kieffer

Updated: September 16, 2025

Learn how to easily sanitize kitchen knives with E-Cloth for a simple, effective clean—no harsh chemicals needed. Safe, quick, and reliable results.

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How to sanitize kitchen knives: Step-by-Step

Tools:

E-Cloth
Dish soap
Non-abrasive sponge
Bleach (for sanitizing solution)
Clean towel

Wash with Soap and Hot Water

Handle the knife carefully and clean both the blade and handle with dish soap and hot water using a non-abrasive sponge.
Avoid using a scouring pad that might dull the blade.

Rinse Thoroughly

Rinse the knife under running hot water to remove all soap traces, ensuring no residue is left behind.

Sanitize

Prepare a sanitizing solution by mixing 1 tablespoon of bleach with 1 gallon of warm water or use a 70% isopropyl alcohol solution.
Submerge the blade (carefully, with the edge away from you) or wipe it thoroughly with the sanitizing solution, ensuring the entire surface is covered.
Let the knife sit in or be exposed to the solution for at least 1 minute for proper disinfection.

Air Dry

Place the knife on a clean towel or air drying rack and allow it to dry completely before storing to prevent any moisture-related issues.

Precautions:

Wear Protective Gloves

Ensure you protect your hands from harsh sanitizers and chemicals by wearing disposable gloves.

Avoid Prolonged Submersion

Never soak your knife excessively in water to prevent blade damage and rust formation.

Use Suitable Sanitizing Agents

Opt for cleaning solutions that are safe for food-contact surfaces to avoid chemical contamination.

Follow Manufacturer’s Guidelines

Check the knife's care instructions to ensure the cleaning process won’t void warranties or harm the blade.

Rinse Thoroughly After Sanitizing

Make sure to rinse off any residual cleaning agents to prevent ingestion or chemical residue on the knife.

Dry Completely

Dry both the blade and handle completely with a clean cloth to avoid moisture that can lead to rust.

Store Safely

After sanitizing and drying, store the knife in a secure, dry area away from heavy traffic to maintain its cleanliness and sharpness.

How to Correctly Sanitize The Kitchen knives: Extra Tips

Rinse Off Food Debris

Immediately rinse the knife under warm running water after use to remove visible food particles.
Avoid letting food residue dry on the blade, as it can hinder effective cleaning.
If necessary, use a soft brush to gently scrub away stubborn bits.

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Clean with Hot, Soapy Water

Fill a sink with hot water and add a few drops of dish soap.
Submerge the knife (handle aside if made of delicate material) and carefully scrub with a non-abrasive sponge.
Pay extra attention to the areas around the handle and bolster where grease gathers.

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Sanitize Properly

After cleaning, prepare a sanitizing solution with a diluted bleach mixture or an approved kitchen sanitizer.
Dip the knife, ensuring the entire surface is covered, for at least one minute.
Always follow the product instructions for safe use and proper dilution.

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Dry and Store Safely

Dry the knife immediately with a clean, dry cloth to prevent rust.
Avoid leaving the knife in a damp environment; ensure it’s completely dry before storage.
Store the knife in a knife block or on a magnetic strip to maintain the sharp edge and hygiene.

Common Mistakes When Sanitizing Kitchen knives

Improper Knife Washing Techniques

Scrubbing knives in a sink full of other dishes can dull the blade or cause accidental cuts.
Using a dishwasher exposes knives to high heat and harsh detergents, damaging both blade integrity and handles.

Using Harsh or Abrasive Cleaners

Abrasive pads or strong detergents can scratch and corrode the steel, reducing the knife's lifespan.
Opt for a mild dish soap and a non-abrasive sponge to maintain the knife’s finish.

Not Drying Knives Properly

Leaving knives to air dry or storing them wet can lead to rusting and bacterial growth.
Always dry your knives immediately after washing with a clean, soft towel.

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How Often to Sanitize Kitchen knives

Sanitize After Each Use When Exposed to High-Risk Foods

Immediate Sanitization: If you cut raw meat, poultry, fish, or eggs, sanitize your knife right after use. These foods can harbor harmful bacteria, so it's critical to disinfect the blade immediately rather than waiting until later to prevent cross-contamination.
Preventive Routine: Even if you're not dealing with high-risk foods, a daily sanitization cycle is a smart habit. Knives can pick up bacteria from the food and surfaces, and a routine disinfection at the end of a busy cooking day helps ensure your tool stays safe for the next use.
Multiple Uses in a Short Time: When using the same knife repeatedly within a short period—say, chopping various ingredients for a single meal—consider sanitizing between tasks if you switch from raw to ready-to-eat items. This extra step minimizes the risk of transferring unwanted bacteria from one food type to another.

Why This Frequency Matters

Safety First: Frequent sanitization curbs the risk of foodborne illnesses by ensuring any residual bacteria are eliminated quickly.
Preventing Cross-Contamination: Regular disinfection is crucial especially when switching between different food groups. It stops bacteria from raw foods contaminating other ingredients, protecting everyone at the table.
Maintaining Knife Performance: Consistent cleaning and sanitizing not only maintain hygienic status but also help preserve the integrity of your knives by reducing buildup that can cause corrosion or dulling over time.

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