You're supposed to keep a glass of water with a bit of chlorine bleach (to obtain roughly 300 ppm) handy for wiping your tools and surfaces down as you work. Not that anyone teaches Home Economics at school any longer.
This is what I learned in cooking school but also never actually saw in practice in restaurants I worked in (which were fine-ish dining in the Bay Area).
Taking a piece of metal or a plate that has any oily or other non-water-soluble food on it, rinsing it, and chlorinating it results in a mess that might indeed be non-infectious but is otherwise disgusting. Also, leaving a piece of stainless steel covered in chloride (which that bleach will turn into) is one of the worst things you could credibly do to it in a kitchen context. (And, while the relevant regulators don’t seem to care about disinfection byproducts in a kitchen, all those residual organics that didn’t get removed plus hypochlorous acid seem like they would thoroughly fail most drinking water standards.)
Also, I don’t know what all the food safety and dishwasher vendors are telling their customers, but that nice residual chlorine has a tasty and odor that is not appetizing at all. But you can also legally disinfect your dishes and such with sufficiently hot water, and you can buy a commercial dishwasher that does that instead of using chlorine.
In a home context, what’s wrong with dish soap and a sponge or brush? In a commercial kitchen that really wants to be compliant could use dish soap followed by a (very) hot rinse. The average household instant hot water tap is plenty hot for this, too, although demonstrably hitting those HACCP targets might be tricky.