How do you keep your cutters clean

We have a few out at a time and go wash them every now and again. How do you guys handle this?

I just keep some bar towels on the line and wipe them as needed

Bucket of sanitizing water with a towel soaking in it. Dip (can’t leave soaking) & wipe cutter frequently with the sani towel to keep it clean and sanitized. Change out cloudy sani water and cutters for proper washing after each meal service to avoid having it sit out for >4 hours in the “danger zone.”

We use a pizza rocker and keep a plastic bowl scraper at the station and use it to scrape off toppings as they stick (mushroom pizzas being the worst offenders). Our cut station is near the dishwashing station, so when the rocker needs to be washed, it is handed to the person washing dishes and the other rocker is used while the former is being cleaned.