Knife-washing procedures were standardized after observing knife-cleaning behavior in a kitchen. Adenosine triphosphate bioluminescence was used to measure levels of organic soils. Results indicated that the three-compartment manual dishwashing was more effective at removing food soils from knife surfaces than the sanitizer wiping (P < .0001). This study also assessed the influence of other factors on the soil removal efficacies.
A comparison of the efficacy of chef knife-cleaning methods
Journal of Foodservice Business Research; Published online: 29 Jun 2016; DOI:10.1080/15378020.2016.1198611
Xiaodi Suna, Carl Behnkea, Barbara Almanzaa & Douglas Nelsona