I'm looking into granite sinks myself...maybe something like a butcher block cleaner (vinegar and water)? I don't know, but will keep a close eye on this thread. I'm a germ freak.

I don't think you should use vinegar on granite. We use alcohol (1/3) and water (2/3). This mixture should sterilize the countertop without doing any damage.

Stainless steel sinks will not absorb a thing so no worries there. I clean them with dish soap (some like bar keepers) and if I want to sterilize the sink, use some alcohol (or wipe with hand sanitizer)

While granite is durable, stone is porous and I wouldn't personally prepare raw food directly on it. There have been threads about odors granite absorbed and who needs the possibility of a kitchen counter absorbing bacteria. As for wiping it down with alcohol or an anti-bacterial wipe, I'd want to be sure in advance those wouldn't etch the surface. I have honed a.b. granite, one of the most durable, and only clean it with very hot water and granite polish.

I prep food on wax paper or Saran disposable cutting sheets and really like the Crate and Barrel jelli boards and flexi mats (even for the stainless counters).

The flexis fit together easily to mask off a very big space -- they are tough (and cheap).

Here is a link that might be useful: Jelli Boards & Flexi Mats

Thank you everyone. I will mix up some alcohol and water in a spray bottle.

I haven't done any food prep directly on a countertop, but then I have never had granite counters before. I have considered rolling out pie crust on the granite, is that a bad idea?

The Jelli Board looks like a must have and I enjoy buying things made in the USA. Would also like to have a Flexi Mat.

The granite is Volga Blue which I tested overnight with vinegar, lemon juice, olive oil, water, and tomato juice. I did not see any marks or stains. Since it is so dark, it is possible I just couldn't see what it absorbed.

Plain detergent and water will kill 99% of all bacteria on most surfaces, including your hands when you wash them properly. Having a deidcated prep sink helps to keep cleanup separate from prep, and then you just wash the prep sink with detergent and water. If your granite is sealed, and I think Volga Blue is one that may not actually need sealing, then it is no longer porous and won't absorb liquids. Therefore, detergent and water will serve you well for most cleanup. Folks worry way too much about germs on things they don't need to, and not enough about germs on things that are pretty nasty--like sponges and dish towels. Kitchen cleaning items that don't get tossed after each use are the #2 spreader of germs in a kitchen, not the countertop or sink surfaces. Unwashed hands are the #1 germ spreader.

Debs-

Once again, Live Wire Oak has given you really good advice & I agree 100%

The only things that I can add, is that I do all my cutting on one of those
white "nylon" type cutting boards. This is to make my knives last longer
as the granite will usually dull the edges of the blades.

As far as sealing your Volga Blue - I have always sealed it without incident,
and I have had no complaints from customers in that aspect over the years
that it has been available for use.

Since Live Wire Oak said -
"unwashed hands are the #1 germ spreader"...

With that in mind...... just remember......

Regardless of whether your going to grill them, bake them of fry them -
Make sure to ALWAYS wash ANY hands well before
preparing them for any meal........ HA!!!!

This applies to to plain hands, as well as handsdown and handweighs...

hope that helps you - remember that you gotta laugh every now and then too!

kevin

PS - If anyone asks "What's a Handweigh" - just tell 'em - about 2 pounds

if you wanted to use lysol kitchen wipes. Would that be "bad" for the granite countertops or sink?

I would never prepare raw chicken and the like on my granite, but I DO use it for dough making - scones, pies etc- that is part of the reason I wanted granite!

For those of you using alcohol for disinfecting, be aware that it is effective for almost all bacteria but not some viruses or protozoa (not that you'd expect those on your food.) Alcohol requires a bit of contact time.....3-5 minutes? I dont remember. Make sure that the counter is CLEAN first- no visible residue of anything- before you apply the alcohol, and a 50:50 solution with water is probably fine.

Bleach is a more effective sanitizer, but I'd not use it myself on a countertop unless I knew there was a significant reason.