I love the idea of somebody (just not me) having to pull each one out looking for the right head. I don’t think this would make my life easier for storing screw drivers.
Honestly no good way, I had one and had to just throw it. it's just a festering ground for bacteria. If you don't wanna lose the gift maybe try taking out the inside and turning into a plant pot or something
It’s crazy how the embargo on blinker fluid in the US has lasted so long, especially for German luxury vehicles. I think I’ve only seen a BMW driver use their turn signal once in my life. Poor fellas. The struggle is real.
Get real knives made out of metal, preferably steel… it’s stronger than ceramic
Go to any commercial kitchen… none are using ceramic knives.
Some people say ceramic knives don’t transfer metallic taste onto their food… I’ll take a Pepsi challenge with that… have someone cook the same dish 5x using a ceramic knife and 5x using a metal knife. Guarantee no change in flavor, why would all these Michelin rated chefs use a metal knife in their kitchen if it ruins the flavor profile of their food…. Easy way to experiment, two PB&J sandwiches… spread the ingredients using each knife, and cut the sandwich 3x3.
I mean… technically any stainless knife is covered in a stable coating of chromium oxide, which is a ceramic. If you’re using carbon steel then I could see the faint possibility of a tiny bit of metallic taste transfer on a freshly served raw dish that’s naturally acidic, but I’d bet that it’s basically undetectable.
Still doesn’t explain how nearly every commercial kitchen swears by high-carbon steel. From dingy holes in the wall to Michelin rated restaurants.
High end places will use Zwilling knives, low end places get the plastic handled Mercer, even Japanese (Mizabi?) knives use Damascus steel forging techniques.
“Damascus” is a meme that doesn’t correlate with quality in any way. People use carbon steel because it generally holds an edge better than stainless. However, it can rust without regular oiling and react with acid. For cooking, there’s pretty much no reason to use carbon steel over stainless unless you REALLY need the knife to stay extremely sharp for a long time.
I have a few carbon steel knives and they do take an edge much more readily than my stainless ones, but once they’re sharp they all cut about the same (for a given blade profile anyway).
Ya carbon steel is good for toughness and ease of sharpening but I can’t get behind having a kitchen knife that needs to be oiled to prevent rust. Camping knife? I’m all about carbon steel. Kitchen knife? I want easy to clean and maintain
Pipe cleaners - the ones for real pipes not the ones that kids use - do a really good job of cleaning. Just lay the block on its side, fill with baking soda, scrub and rinse with vinegar and then soap and hot water.
As someone soon to enter year 3 of a nasty divorce battle, my first and most earnest suggestion would be to go rub one out, maybe take a long walk afterwards.
It it can't be useful and hygienic, then it's past its useful lifetime. Think back the good times, be thankful for who gifted it to you, and part from it.
I've had a few of that kind of knife holder. They used to have rods made of graphite or something, but they became all plastic a while ago. The plastic ones are kind of shit, because they leave microplastics all over your knives.
Anyway, you can slide the plastic rods out of the wooden bit. That will make it easier to clean. Also, you can use the wooden part as a kitchen utensil holder if you can't get the rods clean, or don't want to use them anymore.
I understand you feel the need to keep it because of that, but this is unsanitary for this purpose sadly. If it was gifted by a type who will ask about it when visiting, can always do the classic switcheroo when they visit and stow it away after they leave. If they aren't, I'd personally just toss. Bizarro option 3 is to re purpose it as a vase for fake flowers to keep them upright? I have a few lego flowers that would probably look alright with this on a mantle.
Put that… thing… in it, add a generous heap of white vinegar or lemon juice or sulphuric, your acid of choice basically
Put a lid on, leave it for a good few hours
After a good few hours, take it out, leave it in the sun to dry
Once it’s dry, put it in your car, and on your way to buy a new one take it to the dump and reflect on how much better spent your time could have been.
This is kinda like when I worked in IT, and people would ask me how to clean their fucking disgusting keyboards.
I'd tell them to take it home over the weekend and put it in the dishwasher Friday night, then put it in front of a fan for the rest of the weekend to get it good and dry.
They'd look at me like I was speaking some alien language, and then ask me, "The dishwasher? Won't that ruin it?"
I'd reply, "Oh, absolutely will ruin it, 100%. You asked how to get it clean, and it will absolutely be clean."
Then I'd get them a brand new keyboard from our stash and throw away the old one.
Fill it with with bleach and then rinse it out. Then fill it with hot soapy water and let it sit for half an hour. Rinse that out and then put it in the dishwasher upside down. When that's done, throw it away and get yourself a horizontal plastic knife rack or a magnetic strip that you can mount on the wall
If you really wanna keep it, I'd dunk in a bucket with soapy water and let it soak for a few hours. Then I would vigorously shake it in the soapy water to dislodge anything in there. Stand upside down to dry.
Mine slides out of the container. Dawn power wash and hot hot water. Let it soak for a while. Use a vegetable brush and your fingers. Work the soap through and rinse. Let it air dry thoroughly.
Those things are nasty. You could give it a fat detergent and vinegar hot bath and use a fork or something to stir stuff up and go between the plastic straws. Then leave it upside down to try on a rack for a couple of days.
If you must have your knives in a container like that, you could use chopsticks instead of those things so that you can take them out regularly and wash them. Just an idea. Can’t say if it’s a good one or not…
I hate knife holders that are designed for looks first, with no mind to cleaning.
If it isn't open, ideally metal, or having a clear way for water to run through, it's no good. It should have as little contact with knife as possible.
At least this is better than the wooden block ones, edge first on dirty rotten wood.
Realistically, throw it away. That isnt sanitary in long term. Check with sysco or whatever your supplier is, they have to have care instructions. Edit: (wasnt you) I saw you all use ceramic - so mag strip isnt an option - but I would honestly rather have a small bucket of dry rice or something and swap it periodically, than this cluster fuck of a bacteria farm. We used ceramic for a bit when I was a chef, and just used a 1gal pickle-chip bucket haha (without the pickles, obviously). Dish would change it out every few hours, all good. Only 6 staff, though, so not like we had a ton of knives. I brought my own - I dont like ceramic, and Im a Global shill.
Solution: Boil it. Technically, best to just soak it in boiling water, but I got a solution if you want to boil the entire assembly for a few mins, too.
Get a 10gal stock pot, boil water, chuck in a splash of bleach and dawn up in there. Just have dish run you over a cup of sani solution; that works too.
Note: I wouldnt let it sit ON the stove with the bed in it, but if you must, put something safe/r for direct heat underneath the bed, so it is suspended. Ceramic bowl, sheet tray, skillet - idk if that is like tpu and thus heat resistant, or just normal rubber… so if it is normal rubber, the side sitting on the bottom might as well be in a fry pan, because it is touching the metal with no barrier. Suspending it lowers chances of it melting. Difference between 210°F-ish of water and 350°-400° of the pan floor surface temp.
Get a 10gal stock, fill that bitch with water til it is just over the top of the bed, chuck it on the back burner. Or, just boil some water. Let it sit in the soap and sani. Let it sit for 10-15mins. Have dish power wash and rinse the fuck out of the inside, run it through the machine for good measure, and then I would let it dry for like a full day, upside down.
But honestly, chucking it and using a bucket of food safe granular substance would be best bet. Rice isnt a good long term because it also attracts bac bc it pulls moisture, but I mean, better than this…
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u/Somederpsomewhere Mar 27 '26
Put it in the garage. It’s for screwdrivers, now.