Keep fingertips curled under the hand that is holding the food. Point the blade away from your body when cutting, washing, or drying a knife. Always use a cutting board. Secure your cutting board with a damp paper towel or non-slip mat.
The Biggest Mistakes People Make When Getting Into Knives
18 related questions found
What are the do's and don'ts of knife safety?
Avoid using a dull knife as they're unsafe and can cause fatigue. Never leave your knives soaking in water. When you're finished using them, wash them and store them away. Don't use your knives with wet hands.
The first rule of knife safety is always to cut away from your body or from another person. There is always the possibility of an accident or the blade sticking or slipping. Observe the same rule when sharpening blades. Cut away from you.
According to Indy100, the “knife rule” refers to an old superstition that claims it's bad luck to close a pocket knife that someone else has opened. Naturally, if someone hands you a pocket knife they've already opened, it isn't exactly the safest exchange to begin with.
There are three main types of knife handle styles: plastic, stainless steel, and wooden. The most important aspect to look for in a good knife handle is a comfortable, stable grip.
Knife cuts and lacerations are the most common accidents in the kitchen. Blunt knives are common culprits of causing you to slip whilst chopping food. You need to be aware of this when using them avoid hurting yourself or others.
1 Keep knives sharpened, and let other staff know when knives are newly-sharpened. 2 Never touch knife blades. 3 Use a knife only for its intended purpose; use the appropriate knife for the cutting job.
Instead, we recommend the Pinch Grip. First, choke up on the knife, curling your three bottom fingers around the handle and pinch on opposite sides, where the base of the handle meets the blade. Your pointer and thumb should be pinching the blade, not the handle.
What are the risks of using knives? The most common type of injury is cuts to the non-knife hand or arm. Knives can also cause sprain and strain injuries when they're not sharp because they require extra force to cut.
Watch Chef Blake's video to learn the proper methods of dicing, mincing, julienne, and chiffonade. Dicing: Dicing is making a cut into a cube-shape. There are three sizes: small, medium, and large. This cut is best for diced meats in any kind of recipe.
You can't carry knives, including kitchen knives, Swiss army knives or box-cutters, batons, cattle prods or bayonets without a lawful excuse. A 'lawful excuse' could include having the weapon for work, sport, recreation or a weapons collection, display or exhibition. Lawful excuse does not include self-defence.
What are the two basic groups for handling a knife?
There are two basic grips: the handle grip, and the blade grip. If you've only ever been using the handle grip, give the other one a try—you may find your cuts improving dramatically.
What are the dangers of improperly maintained knives?
When a knife blade is blunt or dull, it requires more pressure to cut, making it more likely to slip with the increased force behind it and cause an injury. Properly sharpened knives can bite the surface more readily. It is essential that knives be kept sharp so that they can do their job without slippage.
