system
Given the following post, respond as if you're commenting on Reddit:
human
How valuable is sterilization of a knife used to cut raw chicken?

The guidelines for cleaning a knife after cutting raw chicken typically advise to sterilize with something like a chlorine bleach solution after washing with soap and water. Conversely, the guidelines for washing your hands after handling raw chicken are to thoroughly wash with soap and water for 20-30 seconds.

If washing with soap and water is truly sufficient to ensure your hands are not a significant disease vector for something like salmonella, why does the same not hold true for a knife blade?
gpt
I think what the CDC, FDA, WHO etc. are attempting to accomplish with guidelines is really just the best balance they can come up with to statistically reduce (not eradicate) the occurence of food borne illness. 

Why dunk a knife in bleach solution to sanitize it? Because you *can* - the knife doesn't care, and bleach will obviously eradicate more gram negative bacteria than just soap and water so why not suggest it.

They can't tell you to bleach your hands though, and even overuse of alcohol based hand sanitizer is going to irritate skin eventually, so soap and hot water is the optimum safe and effective recommendation for your skin. It won't eradicate all food borne bacteria, but it can at least reduce the bacterial load to below seriously infectious thresholds.