Sanitizing Carbon Steel Chefs Knife I'm looking for information on sanitizing carbon steel blades. I have 2 high quality knives that my girlfriend wants me to spray with Clorox cleaner as I wont put them in the dishwasher, but my manual says that I shouldn't use corrosive agents like bleach and citrus. Is there anything comparable I can use to sanitize these knives after cutting meat that won't compromise the knives? The manual says soap and water but that doesn't really sanitize anything.
Hot water provides perfectly acceptable sanitizing without corrosive chemicals I'd not want in my food anyway...

Immerse in hot water that is 77C (171F) for 30 seconds. Reference here.