This is a fallacy. Wood does not have anti-bacterial properties. The
microorganisms do not easily swab /off/ of dry, non-oily wood, but they're
still there. The possibility that the block could be contaminated with a
food allergen is another consideration. Perhaps no one in your household
will react, but you never know about guests.
Putting knives in "blocks" ie: wooden or plastic slots in holders that do
not come apart for cleaning, is absolutely forbidden in commercial kitchens.
If I were to be inspecting a restaurant or food premise that stored their
knives in such a manner, I would be obliged by the provincial health code to
write them up.
Next time you're in a food premise, observe how they store their knives:
usually in an open-air holder. Many cooks bring their own knives with them
in a washable fabric folio.
For home use, you're probably non going to contract a food-borne illness
from a block, as long as you're sure your knives are clean every time they
go in. The precautionary principle applies however because it's impossible
to clean the inside of a knife block. You may be extremely careful about
cleaning your knives, but eventually, it's going to get dirty in there, and
some day your sister's kid might come by and stick the peanut butter knife
in there without you knowing it. It's better if the slots go all the way
through, since this keeps dust and insects and stuff from accumulating
inside. Just the same, though: It's not recommended. Better to keep them
in a clean drawer, handles out. Best to buy a hanger.
-JD
"Don Wiss" > wrote in message
...
> On Mon, 17 Jul 2006 22:22:27 -0400, T > wrote:
>
>>Probably not a good idea to put a wet knife into the block. That
>>moisture transfers to the wood and sets up shop for all sorts of little
>>nasties.
>
> Not in wood. Wood has anti-bacterial properties.
>
> Don <www.donwiss.com> (e-mail link at home page bottom).
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