Saw a shop in Greenville using the same steel for breaking down beef and poultry

Walked in to pick up an order and watched a guy go from a pork shoulder to a chicken breast without even wiping his blade. The steel had visible fat and grime from the pork. Cross contamination risk is huge, and it's a basic thing. Anyone else run into shops cutting corners on their steels?

3 comments

3 Comments

gray_morgan6d ago

My uncle ran a deli for thirty years and he used the same steel on everything. Never had a single complaint or issue. Isn't the heat from the blade during sharpening enough to kill anything bad?

nancyjones6d agoMost Upvoted

Yeah, that heat thing makes sense to me.

river9526d ago

Honestly, the sharpening heat is way too quick and local to do anything. It's like trying to sanitize a whole counter by quickly waving a match over it. You need a proper soak in sanitizer solution to get into all the little scratches and pores in the steel. I keep a separate container of that blue stuff just for my sharpening stones and tools, it's cheap and just becomes part of the routine.