On Jan 3, 7:20�pm, Janet Baraclough >
wrote:
> The message >
> from Goomba > contains these words:
>
> > Janet Baraclough wrote:
> > > � �Even when only clean knives go in the block, the slits will
> > > eventually collect airborne particles of grease and fumes from the air
> > > in any kitchen. Those particles
> > > eventually form a breeding ground for bacteria , and you can't clean the
> > > narrow slits. So, after a year or two, you're storing your cutting
> > > knives in a bacteria whorehouse.
> > I can't think of ONE instance where I've ever heard such nonsense about
> > a knife block causing problems. Have you?
>
> �It's a common failure -point in restaurant health inspections, here's
> an example
>
> http://www.lancaster.gov.uk/Document...ghboursFoodBar...

Home kitchens are very different from commercial... and everyone knows
the UK hasn't a clue regarding sanitation.... if you ever tried to
pull that knives in a drawer on a rag schitck in a commercial kitchen
they fire you for excessive diddling.