Posted on February 06 2015

Few chefs want to cook within a dirty kitchen, yet the worst grime may be the one unseen: germs. Bacterial organisms love to grow on surfaces touched by such things as uncooked meat, eggs, and moisture - all frequently found within a kitchen. Thus, chefs both amateur and professional often wash their hands and surfaces with an appropriate solution, wiping them down afterward to finalize the cleanse. But that’s where the problem lies. Most kitchen towels are made from cotton, an absorbent material that must be thoroughly cleaned in order to stem off such germs found within the kitchen. Ask yourself, how often do you fully clean your kitchen towels? Once a week? Maybe twice? That’s still enough time for germs to sit within the fabric and multiply, putting you at risk of ingesting those nasty little buggers.
So what can you do?
The answer is simple: replace your cotton kitchen towels with linen ones.The Antibacterial Effects of Linen
As one of the oldest known fabrics used by mankind, linen has a history of being reliable, dependable, and downright functional. More importantly, linen is a naturally antibacterial substance, which means that it doesn’t provide germs with an ideal breeding environment. This slows the growth of bacteria, ensuring that you and your work station remain as clean as possible. Plus, instead of a towel ripe with icky germs, you have a towel that is always ready for wiping down a surface or hands. But that’s just the tip of this linen iceberg. In addition to its antibacterial trait, linen ranks among the most durable, softest fabrics.The Tactile Effects of Linen
For whatever reason, linen still has a stigma of being uncomfortable to the touch. People claim that it’s rough and sandpaper-like, but it all depends on the quality of linen and how it is used.
Surprisingly Super Absorbent
In addition to the aforementioned traits, linen also has a surprisingly high capacity for absorbing liquid. Our linen can be used at the beach or in the kitchen. One quick swipe across any wet surface and it’s like the liquid wasn’t even there at all.