Kitchen knives, though essential, pose a hidden tetanus risk. Even clean stainless steel can harbor Clostridium tetani spores from unwashed produce or dust. Minor cuts can become breeding grounds for these resilient bacteria. The FSSAI warns against using damaged knives. Experts recommend a three-step disinfection process: high-heat wash, sanitizing rinse, and dry storage away from moisture-trapping blocks to ensure safety.
