> Now there is more surface area to clean. I can't imagine thinking that way when it comes to basic food hygiene. If it came out of the drawer/cupboard it get

> Now there is more surface area to clean. I can't imagine thinking that way when it comes to basic food hygiene. If it came out of the drawer/cupboard it gets washed (by hand) all over no matter whether it was used, looks clean, fell on the floor, only has one side soiled ... All over, all the time, just as basic hygiene. Also in our house we rinse off the (probably unhealthy) detergent before stacking to drip dry, prior to using a drying towel. I'm not at all sure what anionic surfactants are, but they don't sound like ambrosia to me. My dish detergent of choice is antibacterial too so cloths, sponges, bowls and sink should be quite sanitary. Also using the dish cloth to wipe down prep surfaces after a meal adds some antibacterial hygiene to the kitchen.