We get it: After tackling the garden-variety cooking messes that can result from dinner prep, the last thing you want to do is think about all the scary corners of your kitchen that haven’t been properly cleaned in months (or longer). But because there’s no better time than the new year to finally get around to it, we consulted professional chefs — individuals who keep their space in tip-top shape for both safety and functionality — on the tools, appliances, and unexpected places that often get overlooked during routine cleanings. From knife blocks to silverware drawers, these are the places that deserve a little extra scrubbing action ASAP.
Sponges
Speaking of scrubbing: Damp, residue-laden kitchen sponges are a hotspot for bacteria. “Your sponge is probably the dirtiest thing in your kitchen,” says Reid Shilling, chef and co-owner of Cowbell Seafood & Oyster in Washington, D.C.
Plus “reusing them just spreads microbes around plates and counters,” adds Tony Reed, chef and executive director of culinary at Spiceology. Thankfully, it’s a simple fix: Reed advises tossing your sponges in the dishwasher to sanitize them (ideally every day) and replacing them often (ideally every week or so).
Kitchen sink
Unfortunately, sinks don’t magically clean themselves whenever you do the dishes. On the contrary, “it’s basically a liquid trash can, and all those splashes can cling to the sides and become a breeding ground for bacteria,” warns John Ho, chef and manager at FLIK Hospitality Group and chef with Resident. “Even that stray piece of pasta you drop while draining your pot might not be as harmless as it seems.”
Ho recommends giving the basin a thorough scrub with dish soap and hot water just as you would with dirty dishes. The right tools and organizers can also make it easier to keep the kitchen workhorse in optimal shape.
Knife blocks and magnetic knife holders
“Knives get cleaned regularly in the kitchen, but it’s rare to see the knife block or magnet strip holding your knife get cleaned,” Reed points out. “Interior slots or magnetic rails quietly collect dust, grease, and bacteria over time.” It takes just a few minutes to freshen the holders and set yourself up for success: “For knife blocks, turn them upside down and shake out debris, then use compressed air or a thin bottle brush,” he instructs. “For magnetic strips, wipe with warm soapy water and dry thoroughly to prevent rust transfer.”
Blender blades
“You shouldn’t put your Vitamix or blender canister in the dishwasher as the heat can ruin the gaskets, causing them to leak over time,” warns 2015 F&W Best New Chef Katie Button, chef and co-founder of Katie Button Restaurants, which includes Cúrate Bar de Tapas in Asheville, North Carolina. “This means that the gunk hiding in the blades often gets overlooked or isn’t reachable until you blend your next item.”
Before you apply elbow grease, take advantage of your blender’s self-clean feature if it has one, or run one yourself. After a quick rinse, “put a little bit of soap and hot water in the canister and set it back on the machine, turning it on so it blends the soap around the blade, then rinse it until clean,” advises Button. If you notice any remaining residue, carefully remove the blade (if you’re able) and hand-wash with a sponge until completely clean.
Freezer
“Hands down, the number one overlooked kitchen area is the freezer,” notes Joe Nierstedt, chef-owner of Katsubō in Charleston, South Carolina. Though the freezer might not get the same level of wear and tear as its neighbor, cleaning the appliance can feel (understandably) daunting. “People just don’t want to deal with it — everything has to come out, it needs to be thawed and scrubbed, then everything goes back in,” he explains.
Once you muster up the motivation, you’ll have zero regrets — just be sure to plan ahead and work efficiently: “If you have a lot of ice cream or frozen goods, timing is key,” says Nierstedt. “You either work fast or you get hungry — and melting ice cream waits for no one.”
Can openers
We’ve all used the single-function tool and immediately put it right back, but gunk can easily build up in the crevices without regular (and real) cleanings. “I find that can openers with gears get incredibly gross after a period of time, cannot be machine-washed, and can rust if not cleaned properly,” says Button.
“The best way to clean them is with a little soapy water and a hard bristle toothbrush,” she continues, “then dry [them] thoroughly and apply a food-safe oil on the gears to ensure that they don’t rust.” (You don’t have to deep-clean the tool every time, but Button says a good wipe-down with a cloth is mandatory.) Another option is to switch to a different can opener altogether, like the angular, gear-less Japanese ganji kankiri that Button favors. “I find they are significantly easier to clean and can open just about any can,” she says.
Hood filters
“Out of sight, above eye level, and rarely greasy-looking at first glance, hood filters don’t get attention until airflow drops or odors linger,” Reed says. The consequences of prolonged neglect can be significant: “When they’re clogged, ventilation becomes ineffective, grease can drip back onto food and surfaces, and in extreme cases, it becomes a fire hazard.”
Intentional, incremental cleaning goes a long way. “In the industrial kitchen, I learned [that] cleaning a hood vent or two nightly during closing duties keeps the task easy — just a light scrub and run through the dishwasher,” Reed says. Don’t forget about the cabinets above and around your range hood, either.
“Climbing up and scrubbing them with dish soap or a good degreaser will cut through the grime and help keep every inch of your kitchen feeling truly spotless,” says Ho, who advises a monthly cleaning if possible.
Silverware drawers
“Probably the most gross? The drawer you keep your silverware in. Who cleans it?” says Shilling. Fair point: The drawers and drawer organizers housing your washed flatware often fly under the radar, but with a closer look, you might find stray crumbs, unappetizing stains, and (yuck) a piece of hair or two. PS: While you’re wiping down your drawers, give your utensil crock a quick clean, too — you never know what you’ll find at the bottom.
