Yeh i wash them between each meal prepared and i know the color code, you don't really need 5 of each because if your a cook at some place your going to need to re-wash them anyway lol, i know that the chefs knife can just stay black, the smallest knife will be brown, the second one well... that can stay black too as you can use it for anything, could probs use it for cutting already cooked stuff so you don't cross contaminate with the carving knife for cutting raw meats and boning knife, probably red again as your using that to cut meat off bones, steak knife and forks can stay black too because those would just be for like testing food, so yeh i know already :P. Brown isn't for cooked meats btw, brown is for cutting raw vegetables, brown = soil, green is for like if your making plates of salad, but there is nothing that comes under cooked meats really, you just leave your knife the color it is. I just need something to color code the ones i need to that's cheap, cans of plastici coast £15 jsut for 1 can :( but i need a few colors, it's only for knifes and i don't know how companies would react to just all of them being black handles and the already colored ones are over £110 as they come with the boards as well, but as i said i don't wanna spend money money on another one, need to save the rest of it now for putting towards exsam and certificate coasts for the next 2 levels of catering, it's £50, i am buying equiptment all this year because when college waivers the tutition fee students have to pay all coasts to exsam, equiptment and uniform fees, i saved up for it so can't spend no more.
