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I use a couple of damp paper towels under the chopping board to hold it still, then when I’m done I use the damp paper towels to wipe the knife, board, and bench

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Psythik@lemm.ee ⁨2⁩ ⁨weeks⁩ ago
Have you never heard of cross-contamination? Using the same towel that touched the counter to wipe the knife and cutting board as well is disgusting as fuck.

For your sake (and the sake of any guests you have over), I hope you’re talking about a workshop knife, not the kitchen. I hope you never get a restaurant job, either.

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- Mic_Check_One_Two@reddthat.com ⁨2⁩ ⁨weeks⁩ ago
  Some people regularly wipe down their counters, or just fucking disinfect their work surfaces before they start cooking. Non-toxic disinfectants like Mean Green will work in 2 minutes, and you can spray it before you start pulling out your pots and pans. Then just wipe the counters really quick, and you’re good to go.
  
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- Feathercrown@lemmy.world ⁨2⁩ ⁨weeks⁩ ago
  No, you are wrong. Countertops can be cleaned just as well as your kitchen utensils can. People make dough on them all the time.
  
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- Agent641@lemmy.world ⁨2⁩ ⁨weeks⁩ ago
  Not with meat, or course. When chopping vegetables.
  
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