A simple question about what you would do…

[fusnik]

I’ve been thinking about a scenario I witnessed almost daily for the last month, I just want to know what other adults would think/do:

You use a bread knife to cut 12 white hoagie rolls. That’s the only thing you used the knife for, 12 quick cuts of white bread. You don’t touch the blade with your hands, only touch the handle, no using the knife to spread condiments, just cuts down the middle of bread.

After completing this task do you return the bread knife to the drawer? Wipe it with a paper towel and return it? Run it under some water and return it? Or full on soap and warm water/dishwasher cycle?

[Donuthole]

Is this at my house or at the office breakroom/kitchen?

[Bo Diddley]

It gets set aside for cleaning, unless I have another use for it right away.

[falafel]

At my house I'd put it back unless there is food visibly stuck to it.

[Art Vandelay]

Is this at my house or at the office breakroom/kitchen?

Home I put it in dishwasher immediately after done, purely out of habit.... and fear my wife might be watching

Work. Maybe I wipe it down, but either way its cutting at least 60 rolls between washes.

[beefytee]

Home I put it in dishwasher immediately after done, purely out of habit.... and fear my wife might be watching

Work. Maybe I wipe it down, but either way its cutting at least 60 rolls between washes.

Ha! My wife would kill me putting any knife besides table knives in the dishwasher.

I would be washing it with soap and water by hand.

For me the issue isn't how many cuts to goes through. It is the time that it sits between cuts where things can grow on it.

[fusnik]

Is this at my house or at the office breakroom/kitchen?

Non work. Either home or in a vacation home.

[Commando]

Run it under some water and wipe off the prints w a paper towel, return it to the block.

[Donuthole]

Run it under some water and wipe off the prints w a paper towel, return it to the block drawer.

At home, for sure. If i'm in a vacation home, where I'm probably going to have to run a load of dishes before we leave, i'll probably drop it in the dishwasher rack.

[Art Vandelay]

Ha! My wife would kill me putting any knife besides table knives in the dishwasher.

I would be washing it with soap and water by hand.

For me the issue isn't how many cuts to goes through. It is the time that it sits between cuts where things can grow on it.

Sorta on team Mrs BT. Get annoyed my kids if they put notes in the regular silverware rack versus knife holder my dishwasher has

[Northwestcoug]

I’m a big believer in the power of stomach acid. Did you know the pH of your stomach hovers around 2 constantly? Powerful enough to kill anything that may grow on the bread particles that may be adherent to the knife.

anyways my bread knife goes right back in the knife holder after a cursory wipe with whatever rag is close.

[clackamascoug]

It's situational - if I'm all by myself cutting rolls - I swipe the blade on my shirt and put it back in the drawer. If the wife is in the kitchen at the same time - I put it in the sink. If relatives are around - I wash it with soap and dry with a towel and put back in the drawer.

My wife will be mad at all three actions.

[smokymountainrain]

run it under some hot water, wipe it off and put it back.

[jay santos]

I’ve been thinking about a scenario I witnessed almost daily for the last month, I just want to know what other adults would think/do:

You use a bread knife to cut 12 white hoagie rolls. That’s the only thing you used the knife for, 12 quick cuts of white bread. You don’t touch the blade with your hands, only touch the handle, no using the knife to spread condiments, just cuts down the middle of bread.

After completing this task do you return the bread knife to the drawer? Wipe it with a paper towel and return it? Run it under some water and return it? Or full on soap and warm water/dishwasher cycle?

Wipe with paper towel and return it.

[beefytee]

I’m a big believer in the power of stomach acid. Did you know the pH of your stomach hovers around 2 constantly? Powerful enough to kill anything that may grow on the bread particles that may be adherent to the knife.

anyways my bread knife goes right back in the knife holder after a cursory wipe with whatever rag is close.

So where is a good line to draw? Obviously our stomach is great and all but food poisoning is real.

Here’s another scenario. You cut cheese with a knife. Leave the knife on the counter overnight and want to cut cheese again. Do you use the same knife without washing it.

You scoop potato salad out of a container with a spoon. The next day you use the same spoon to dish you out some more.