I’m so dirty I should be dead!

Clean a knife block? - what the heck?!

OMG! I'm a minger officially.

I would never have a knife block. I imagine them harbouring all sorts of unpleasant organisms and how can you clean them?

You only put clean knives into them, how do they get dirty? How often do you clean your cutlery tray?

You only have to clean your oven every 3 months though to the poster who wants a fairy to come and clean hers only needs her services 4 times a year.
That was me! Now, what can I ask this fairy to do in the meantime?
Clean the knife block please - I am off to supervise her/him.

I have a friend who sprays her mattress and bed surrounds with insecticide every six months but I only vacuum ours.

Some people, not us obviously, are known to put used knives back in the block. Oh and if you wash them and bent dry them properly that’s a heinous crime too!

That will be don’t dry them!

starbird even if you dry your knives before putting them in the block, there will still be some moisture on them, which will make the inside of the block moist and allow the growth of fungi (the sort of black mould that develops on the seals of washing machines and fridges and grouting in bathrooms).
My cutlery drawer on the other hand is open to fresh air and inspection and there is nowhere for micro-organisms to lurk undetected. I clean it out whenever the mood takes me.

If you leave the prepping knives draining in the cutlery rack on the draining board until they dry completely, you won't even have to touch them with that potentially germ-laden tea-towel (same with the crockery that is also draining beside them). Labour-saving AND more hygienic - you kill two birds with one stone.

I also imagine knife blocks are teeming with germs! I clean my cutlery drawer about once a fortnight as it gets full of crumbs!

I'm off to look at the quiz now but expect to be found wanting.

I am 'not allowed' to put the knives into a cutlery drawer as they 'should not touch each other as it blunts them'. Apparently. So says the knife-sharpening fairy.

I got as far as having a cup of coffee, have not inspected the knife block yet.

I’ve got a knife fairy too but I’ve got a magnetic strip. Must just go and give it a squirt with that antibacterial stuff that’s also ruining our health.

I was recently given a new knife block and knives. Being an avid recycler, I split the many years old pine block one with an axe to burn it on the fire. I was pleasantly surprised to find it was clean as a whistle inside.

I'm not surprised Granny23

To be on the safe side, I've just washed mine thoroughly in very hot soapy water - the slots go all the way through so I rinsed in scalding hot water. I've also washed the already clean knives and that thing that sets your teeth on edge (sharpener)

Then I read the 'correct way' to do it:
[[https://www.today.com/home/how-clean-knife-block-how-often-t116794]
First, remove the knives and turn the knife block upside down to shake out crumbs that may have collected inside. It may help to tap the underside with a small hammer to loosen debris.
Crumbs? How would crumbs get in there if the knives are clean when you put them away?

www.today.com/home/how-clean-knife-block-how-often-t116794

I've come to the conclusion that my home must be filthy despite my best efforts.

I don’t own a knife block or tea towels, prefer to let things drain dry or use kitchen roll if I must have something dried immediately.

I clean the cutlery drawer when upon opening I realise it’s needing a clean

I clean my wooden chopping board with soda bic and vinegar whenever I remember.

I’m not a fan of being obsessively clean as I personally think it’s important to build up immunities.

I thought that wood is a natural anti-bacterial? My chopping boards are bamboo and I give them a scrub in hot soapy water after use then leave them to drain and dry.

The tiniest bits of food can get caught in scratches on a wooden chopping board.

But no more of them than get caught in scratches on a plastic chopping board, A study showed that more bacteria lingered on a plastic board than on a wooden one news.ncsu.edu/2014/09/cutting-boards-food-safety/ (and several others, just Google)

Interestingly, the type of wood makes a difference. Hardwood is better than softwood.

A wooden board can be sandpapered to smooth the scratches.

That's why I prefer the glass chopping boards. Must go and clean my cutlery drawer now!!!

Oooops cutlery drawer....oven, shelves......or not!!! ...or?✅

I treat all the advice on how to clean all these kitchen and other appliances with the same contempt that I treat all the conflicting advice that comes from the health people on all the damage every foodstuff known can do to you.

It is all a deep and misogynal plot to make women feel inadequate and return to the kitchen.

No -one has ever developed food poisoning as the result of food emanating from my kitchen and until that happens I will continue in my clearly dirty, insanitary and unhygienic ways and spend my time doing thingsthat interest me far more.

I'm not allowed to use glass or ceramic chopping boards - apparently they 'blunt the knives'.

I do everything as instructed by DH as recommended yet my knives still become blunt.

Well said MOnica