How do I disinfect pruning tools properly?

The effective disinfection of tools is a fundamental practice to prevent the spread of disease throughout the orchard. I have seen bacterial canker spread from tree to tree as a result of dirty blades. Disinfecting the pruning tools after each use helps preserve the investment. Clean tools produce cleaner cuts that heal faster, and this simple routine saves trees.

Removing sap is crucial to disinfecting. I scrub my tools with a brass brush and soapy water. Stubborn residue needs mineral spirits. Clean metal lets disinfectants penetrate properly. Dried sap harbors pathogens that will make ineffective solutions against hidden microbes.

Dryness prevents rusting. I place tools on clean rags for ten minutes after disinfection. Moisture causes pitting, and pitting is the microcosm of bacterial growth. Keep tools oiled with light machine oil while in storage. Pruners can last for decades and perform splendidly if treated properly. Never put wet tools into closed containers.

Use separate tools for diseased trees. I use red-handled tools exclusively for the diseased materials. These tools should be disinfected twice: once before use and once after use. Soak in a bleach solution for ten minutes after cutting fire blight. They should be rinsed to avoid corrosion.

How frequently do you disinfect? I clean my tools between every tree when pruning trees, routinely. After pruning diseased trees, I disinfect my tools before moving on to the healthy ones. I carry a portable dip bucket around my orchard to prevent cross-contamination of varieties and species.

Read the full article: Fruit Tree Pruning Guide: When and How to Prune