I rinse the kitchen scissors, I don't leave the blades in fat

The chicken’s already on the board or the herbs in the salad — and on the kitchen scissors’ blades fat and fibres still sit. Easy to leave them in the sink “for later”: by morning the blades are sticky, the pivot smells, and the hand swears at the tool again. I rinse now, while the fat still gives, and dry them open — so the blades are free again.

I rinse the kitchen scissors, I don't leave the blades in fat. The knife on the board is another note; the garlic press after a clove its own; the grater after cheese another story. Here it’s the scissors for poultry, herbs or packaging by the hob: for the kitchen — not a puzzle in the drawer with yesterday’s fat.

If fat has already dried at the pivot — warm water and a soft brush at the join, not a scourer on the blade. After raw poultry I wash especially carefully and air-dry them, not shut wet in a closed drawer. I’m not choosing new scissors with a review in this note — it’s about the ones that already hang by the board.

I don’t need scissors whose blades have stuck with fat into a smell. I need clean, dry ones ready for the next bird or bunch of dill. At yours do you rinse the kitchen scissors straight away — or already in the morning a sticky pivot in the drawer?