Knife Safety Tips
Mishandling Custom Knives Can Be Dangerous!
Please Be Safe In Your Kitchen!
Sharp knives can be dangerous!
Especially if it's been quite a while since you had them professionally sharpened. The simple fact that they perform as they are supposed to sometimes startles even seasoned users. Fact is, there's no tool in the typical kitchen that can cause harm as quickly as a knife. So here are some tips and gentle reminders to exercise caution when using knives!
1)-Choose the right size knife for the job you are doing.
For instance, peeling potatoes, a paring knife will suit the task better than a chef's knife. If you’re cutting large cuts of meat into smaller pieces, then a larger chef's or utility knife would be right for that job. And always use knives that feel comfortable, not too heavy, and with a handle that provides a stable grip.
2)-Always use a cutting board or other flat surface.
Cut food on a flat surface, so it stays in one place. Place a damp towel or non slip mat under your cutting board if it tends to slip around. Do not hold food in your hand while you cut it. Be sure to keep it on the cutting board at all times to avoid having your knife slip and hurt you. And the hand NOT on the knife?? Curl your fingers back away from the edge of the knife, and let the cheek of the blade ride on your knuckles. Fingertips get the brunt of injuries!
3)-Wash knives immediately after use.
Don't soak your knives with other dishes. Too many times folks forget there's a dangerous instrument in that soapy water and cut themselves fishing around for something. Wash and dry your knives right away. Use caution when rubbing the blade with sponge or towel! Store knives safely in a block, on a magnetic strip, or in sheaths or shields. Keep all knives FAR from the reach of small children!
4)-Always pick up knives by the handle.
Simple, really, but effective in accident prevention.
5)-Never hand a knife to someone.
Lay the knife down, and let the other person pick it up. Or follow the Scout rule for passing a knife: "The receiver should get a good grip on the knife and then say “thank you” to indicate that they have a grip on the knife when taking it. The giver should never let go of the knife until the receiver says “thank you” even if the receiver tries to pull it away." This "thank you" is the signal that the other person has full control of the blade.
6)-Wear a glove when appropriate.
If you're deboning chicken, for example, a cut proof glove on your "chicken holding" hand can save some stitches or worse.
Don't try to catch a dropped knife. DUH! Just let it fall to the floor. Wash it off in the sink and continue your task with ten fingers!
Lack of attention or a short lapse of attention is probably the major cause of most knife accidents in the field and the kitchen. Don't let your mind drift from the task in front of you!
Our knives are far and away the most used tools in the kitchen, especially for people in food service, back-of-house jobs. That environment is hot, fast, hectic and cramped. Be safe back there, my friends!
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Thanks for reading,