Set up a dish rack:
Keep dry: Washed dishes should be placed vertically or upside down on the dish rack to dry naturally and avoid stagnant water and bacterial growth.
Avoid stacking: Do not store dishes together to prevent dirt at the bottom of the previous dish from getting on the next dish.
Choose breathable chopstick holders and knife holders:
Chopstick storage: Chopsticks should be stored in a chopstick holder with good air permeability and placed in a ventilated place to quickly drain water.
Knife storage: Kitchen knives and other knives should be placed on a knife holder with good air permeability and avoid being placed in an unventilated drawer to reduce bacterial growth.
Kitchen utensils should be placed in a ventilated and dry place:
Ventilation requirements: Kitchen utensils should be stored in a well-ventilated place to avoid a closed and humid environment to reduce bacterial growth.
Dry environment: Keeping kitchen utensils dry is an important measure to prevent bacterial growth.
Avoid placing directly in the cabinet or wall:
Inside the cabinet: Try to avoid placing kitchenware directly in the cabinet, especially in a closed, non-ventilated cabinet, to reduce the risk of bacterial growth.
Wall hooks: Although wall hooks can save space, you must also ensure that the hooks are ventilated and dry to prevent bacterial growth.