Can you use the same knife to cut turkey and pork?

It's generally not recommended to use the same knife to cut turkey and pork, especially if you're not planning to thoroughly clean it between uses. Here's why:

* Cross-contamination: Raw poultry and pork can carry bacteria like Salmonella and Campylobacter. Using the same knife without proper cleaning can transfer these bacteria to the pork, potentially causing food poisoning.

* Flavor transfer: The strong flavor of poultry can linger on the knife and potentially taint the taste of the pork.

Here's what you can do:

* Use separate knives: The safest and most hygienic option is to use separate knives for turkey and pork.

* Thoroughly clean the knife: If you only have one knife, wash it thoroughly with hot soapy water after cutting the turkey and before cutting the pork. Be sure to sanitize the knife as well.

* Consider a separate cutting board: Using separate cutting boards for poultry and pork can further minimize the risk of cross-contamination.

Remember: Food safety is crucial. It's always better to err on the side of caution and use separate knives and cutting boards for different types of meat.