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• Jun 6, 2023

Knife Safety in the Workplace: How to Avoid Injury

Updated: Jun 21, 2023

Knives are a common tool in many workplaces, including restaurants, kitchens, and construction sites. While knives are essential for many tasks, they can also be dangerous if not used properly. In this blog post, we will discuss knife safety in the workplace and how to avoid injury.

1. Use the Right Knife for the Job

Using the right knife for the job is critical for safety. Using the wrong knife can lead to injury and damage to the knife. Make sure to use the appropriate knife for the task at hand.

2. Keep Knives Sharp

Dull knives are more dangerous than sharp knives because they require more force to use, which can lead to slips and injuries. Keep knives sharp by using a sharpening stone or honing steel.

3. Store Knives Safely

Proper storage of knives is essential for safety. Knives should be stored in a designated area, such as a knife block or drawer, and should be kept out of reach of children and unauthorized personnel.

4. Use Cutting Boards

Using a cutting board can help prevent injuries and damage to knives. Cutting boards should be made of a durable material, such as wood or plastic, and should be cleaned and sanitized regularly.

5. Hold Knives Properly

Holding knives properly can help prevent slips and injuries. Hold the knife with the blade facing away from the body and use a firm grip on the handle.

6. Cut Away from Your Body

Cutting away from your body can help prevent injuries. Always cut away from your body and keep your fingers and other body parts away from the blade.

7. Never Leave Knives Unattended

Never leave knives unattended, even for a short period of time. This can lead to injuries and damage to the knife.

8. Use Personal Protective Equipment

Using personal protective equipment, such as cut-resistant gloves, can help prevent injuries while using knives.

9. Train Employees on Knife Safety

Training employees on knife safety is critical for preventing injuries in the workplace. Make sure all employees are trained on the proper use and handling of knives.

In conclusion, knife safety in the workplace is essential for preventing injuries and damage to knives. By using the right knife for the job, keeping knives sharp, storing knives safely, using cutting boards, holding knives properly, cutting away from your body, never leaving knives unattended, using personal protective equipment, and training employees on knife safety, you can avoid injury and ensure a safe workplace. Stay safe and happy cutting!

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January 6, 2018

Last Updated:  April 24, 2023

Knife Safety, Knife Care, and Knife Skills: The Basics for Beginners

By   trk

If you google for "knife safety," "knife basics," or "knife skills," you'll find a ton of articles on the Internet. The only thing new about this article is that we pull it all together into one piece: here, you'll find basic knife safety, basic knife care, and basic knife skills all in one spot.

Basic Knife Safety

Since knives are deadly objects in the wrong hands and one of the most dangerous kitchen tools you own, knife safety seems like the logical place to start. Here are 6 basic knife safety rules to live by. 

1. Keep Your Knives Sharp

If your knives are dull, you're at a higher risk of cutting yourself rather than the food you're preparing. Why? Because you have to press harder to cut, and when you press harder, the knife is more likely to slip.

So keep those knives sharp! But here's a slight problem with that: you may not  know when your knives need sharpening. If you don't have good honing and sharpening habits, you get accustomed to using a duller and duller knife until one day, you try to slice a tomato and the knife just sits there on top of the skin. Oops. It happened again--your knife went dull, and you didn't even realize it was happening. 

Here are some tips to help you avoid that terrible (and hazardous) event and keep your knives sharp.

Use a sharpening steel (AKA hone) regularly.  Every time you use a knife, microscopic burrs occur along the blade. Bit by bit, use by use, this creates a dull knife. Using a steel regularly (a ceramic one is pictured here, but you can get steel steels, too)--like, every time you use your knife--smoothes out the burrs and keeps the knife sharp and minimizes the actual sharpening required.

Japanese Vs. German Knives

Don't use a steel on Japanese knives. The blades are thinner than on German knives, and honing can create nicks and chips in the blade. In fact, Japanese knives require some different care tactics altogether. If you have a Japanese knife, be sure to learn how to care for it properly. 

Sharpen at least once a year.  Steeling can't get all the burrs, though, so you have to give (or get) your knives a good sharpening at least twice a year. A stone will smooth out nicks and deep burrs that honing can't really fix.

Sharpening means that you get a whetstone  (pictured at left) and learn how to use it . Or, have them done by a professional. Some full-service grocery stores offer free knife sharpening, as do many places that sell high quality knives. If you can't find a free sharpening service, just google for knife sharpening services in your area. It's not expensive, but even if it were, it's a small price to pay to keep your knives up to par.

Using a whetstone takes a bit of skill. If you don't apply the knife at the right angle, you can ruin the blade. You must also be sure to buy the best whetstone(s) for your knife collection. This is a bit beyond the scope of this article, but if you buy good quality knives and want to sharpen them yourself, you can find all of the necessary information from your knife dealer or the brand website of your knife.

Also: Avoid electric knife sharpeners. There may be some good ones out there, but they tend to take too much steel off the blades, shortening the life of your knives. 

2. Use the Right Knife for the Task at Hand

Why are there so many different kinds of knives? Simple: Because there are so many different kinds cutting tasks.

While a chef's knife is an excellent all-around tool and likely your go-to knife, it isn't good for everything. It won't do a very good job on bread--you need a serrated knife for that--and it's terrible for working with small items like strawberries and Brussels sprouts--you need a small paring knife for those. 

In fact, using the wrong knife can be downright dangerous. You're more likely to slip or jerk an unsuitable knife, which means you're in greater danger of cutting yourself.

How do you know which knife is the right knife? You can learn your knives , or you can just use common sense: don't use a big knife for a small task (and vice versa), use a serrated knife for soft objects like bread; don't use a big heavy knife for a delicate de-boning operation, etc.

And never, ever try to cut through bone, anything frozen, or anything particularly hard (some winter squashes, for example) with a lightweight knife. This can result in disaster--not only emergency-room level injuries, but you can ruin your knife, as well. 

(And if you do need to cut through something very hard, use a cleaver --preferably with a rubber mallet to provide good, safe downforce.)

Use a cleaver for cutting through very hard things.

A knife is not a can opener, screwdriver, box cutter, or butter spreader. It is not safe to use a knife for any of these purposes, or any other purpose other than cutting.

3. Learn Proper Cutting Techniques

Knife skills are one of the first things--usually the first thing--you learn in culinary school. Why? Because they're the basis of almost every kitchen task, from making stock to baking pastries. If you don't get your basic knife skills down, you're going to flunk out, simple as that.

You don't have to be lightning fast like Julia Child, but you  do have to learn how to hold and handle a knife well. It's not only safer, it also creates less strain and fatigue on your hand.

The section below, Basic Knife Skills, gets into the basics of cutting. The  very basics--books have been written about knife skills. We can't cover all of it here, so we're just going to stick to the most elementary skills: how to hold a knife and a few of the basic cuts you should master.

4. Always Use a Non-Slip Cutting Board

Two things:

1. Never cut anything free-form that you're holding over the sink (or elsewhere). This is a recipe for disaster.

2. Use a cutting board that won't slide around--either a large, heavy one, one with rubber feet, or one that's been stabilized by placing a damp dishcloth or rubber mat underneath it.

5. Make Sure Your Hands Are Clean and Dry

Trying to use a sharp knife with wet or greasy hands is dangerous. You're opening yourself up to potential disaster.

This is easily avoidable. Wash and dry your hands before using a knife.

(Or any other sharp object, for that matter.)

6. Be Mindful when Using Knives

Whenever you're using a knife--or any sharp, dangerous object--you should be totally focused on the task. One of the most important aspects of knife safety is simply paying attention to what you're doing.

Give the knife your full attention. If you're distracted, bad things can happen. So stay mindful, and stay safe.

Don't Forget the First Aid Kit!

Always keep  a first aid kit, or at the very least, an assortment of bandages and burn ointment, in or near your kitchen. When you need it, you'll be glad it's there.

Basic Knife Care

When you spend a lot of money on good knives, it's only sensible that you learn how to take care of them so they last a lifetime (literally). 

1. Keep Your Knives Clean

Knives can be prone to corrosion. Even stainless steel knives will pit, stain, and corrode over time. For this reason, you have to keep your knives clean and learn how to take proper care of them.

Here are some tips on how to best keep your knife clean:

Don't put your knives in the dishwasher.  Most people know that any utensil with a wooden handle should not be put in the dishwasher. For knives, though, the reasons go beyond this. Dishwasher soap--whether liquid or crystal--can create microscopic abrasions that dull and pit knife blades.

So even if your knives don't have wooden handles, wash them by hand. Even if the warranty says it's ok to use the dishwasher. 

Don't submerge knives in a sink full of soapy dishwater. Water can seep into the handle and this can damage the knife.

Also, if you can't see them, it is ridiculously easy to cut yourself--just imagine grabbing that razor sharp blade by accident. Yikes!

Instead, wash your knives by hand right after using with hot water and mild dish soap. Then dry with a dish towel immediately and put the knife away.

Drying is particularly important for carbon steel knives, which keep a blade beautifully but are prone to rust. 

2. Store Knives Properly

Proper storage of your knives is not only the best knife safety practice, it's also the best knife care practice. 

Don't store knives loose in a drawer. No matter how careful you are, the blades will clang against each other, creating burrs and nicks that are really hard on the knife. If you keep your knives in a drawer, use sheaths over the blades to protect them. (In fact, many people think this is the best way to store their knives.)

You can also use a knife block , an in-drawer block , or a magnetic wall rack . 

Even when storing properly, you still have to be careful. For example, if in a block, pull a knife straight out of the block so the blade doesn't catch against the surface.

If you have a magnetic rack, remove by twisting the blade away from the magnetic strip first to ensure you don't nick it.

And regardless of the storage method, always remove and replace knives mindfully and carefully so as not to nick the tip or blade.

Also:  When using a knife block, make sure the knives are resting on their spines and not on their blades.

Always be careful when removing a knife from any storage spot. You can cut yourself if you're not paying attention, and you can also put nicks and chips in the knife blade with careless handling.

3. Use a Good Cutting Board

A cutting board has a huge impact both on knife safety and knife care.

Use a wood, plastic, or rubber cutting board. Believe it or not, cutting boards come in glass, steel, ceramic, granite, and other hard materials that are absolutely terrible for your knives. So always use a wooden or plastic cutting board to protect your knives from premature dulling and nicks that can happen from using too hard a cutting surface.

In fact, many restaurants use rubber cutting boards , which are about the best cutting surface for can use with your knife. They absorb impact and are the least hard on the blade of any other type of cutting board. These haven't quite caught on for home use yet, and they're a little bit spendy (although less than a high-end wooden board).

Also:  Never, ever use your knife on a countertop--not only for the knife's sake, but for the counter's, as well.

For more on knives and cutting boards, see Kitchen Tools: 5 to Splurge On and 6 to Save On .

4. Keep Knives Sharp

Sharpness is as important for knife care as it is for knife safety. See the section above (on basic knife safety) about keeping knives sharp.

A sharp knife is a safe knife--but it's still a dangerous object, so handle it with respect.

One thing to mention here is that, while sharp knives make cutting safer, they are by no means safe objects. Sharp knives are, in fact, deadly objects. 

A lot of people fail to mention this when talking about how important it is to keep your knives sharp. Yes, a sharp knife is a safe knife, but only as far as cutting goes. You have to handle sharp knives with the utmost respect, because they are very dangerous tools.

To drive this point home, think of it this way: If you had to choose, which would you rather have your child play with, a sharp knife or a dull knife?

Point made--so be careful! 

Basic Knife Skills

There's definitely some overlap between knife safety, knife care, and knife skills: for example, knowing basic cutting skills will keep you much safer when using your knives. Even so, good knife skills are definitely a topic all on their own. As we already mentioned, knife skills can get pretty involved, so here, we're just going to talk about the fundamentals--holding a knife, cutting properly, and a few of the most common types of cuts.

1. How to Hold a Knife Properly and Cut Safely

It's amazing how many people on cooking shows hold knives incorrectly. (They also wear long, loose sleeves, no apron, and use metal utensils in nonstick pans, but those are topics for another day.) And watching them actually use the knife is painful. If we at Rational Kitchen ran a cooking network, one of our first rules would be that people in front of the camera know how to handle kitchen tools correctly--especially knives, because they're so dangerous.

The best way to show correct knife handling is by illustration. There are a ton of videos on YouTube about knife safety and knife handling. Here is a short one (about 2 minutes) from le Cordon Bleu culinary school . It shows holding and cutting for both maximum safety and the least amount of strain to your hand:

As you see, there's more than one "correct" way to hold a knife. The most important thing is that the knife is stable and your fingers are out of the way. Experiment with the different grips to find the one that feels the most comfortable to you. 

Notice also the cutting motion in the video. The tip of the knife never leaves the cutting board. This method is the safest and most efficient way to use a chef's knife. (Of course, sometimes the knife  must leave the board, such as when you're halving a huge onion or potato. But for basic chopping and dicing, learn to keep the tip on the board and rock the knife gently to cut.)

If you like a Santoku knife--a Japanese chef's knife with a flat blade--here's a short video (less than 2 minutes) from monkeysee.com showing proper technique with it. (The technique is surprisingly different.)

2. Basic Types of Cuts

There are dozens, perhaps hundreds, of different types of cuts. Did you know that "dice" has a specific meaning? That's right. Informally, to "dice" means to cut into small pieces. But formally, dice means a cube (makes sense), and it comes in 3 sizes: A "large dice" is about 3/4 of an inch (2 cm), a "medium dice" is about half an inch (1.25 cm), and a "small dice" is about a quarter inch (6mm).

But dice is just one of many, many cuts. Here's a list of all the culinary knife cuts  (from Wikipedia).

The good news is you don't need to know all these cuts--and you certainly don't need to cut as perfectly as you'd learn how to do in culinary school. But the more you know about types of cuts and cutting technique, the more choices you'll have in the kitchen.

This video from the Institute of Culinary Education shows a few basic, easy cuts:

What to take away from this video:

• For round foods, always create a flat surface first before cutting the rest of the food. This makes cutting round foods safer and easier.
• Curl the fingers of your non-cutting hand away from the knife to keep them safe. 
• Use the lightest pressure possible to make the knife do the work for you. This is not only safe, it reduces fatigue.

What to ignore in this video:

• Unless you want perfectly sized dice like that required in culinary school, you don't have to waste nearly as much of the vegetable as he does in this video (the potato, that is). One flat surface against the cutting board is enough to make it safe, and approximately similar-sized cuts are fine for most home cooking. (All the pieces don't have to be identical.)

The Cuts You Should Know

You can get into a  lot of detail about all the cuts you can learn. And if you're interested, the formal techniques are pretty cool and fun to learn. The skills build on each other and follow a precise learning curve, which means that with the basic knowledge, you can create pretty much all the cuts in the French culinary dictionary. 

None of that is necessary for the home chef, though. For most purposes, all you need to know are the basic chop technique, the dice, the Julienne, and the Chiffonade. Heck, even  these may not be necessary. But it's good to know them if you ever need them. 🙂

Chopped vegetables for a salad.

Chopping is a non-specific cut and the one used most frequently by home chefs. When chopping, the food doesn't need to be a uniform size (although for the most even cooking, you should always try to chop food into a similar size and shape).

For example, if you're chopping up potatoes and carrots for a stew, try to make them approximately the same size. But it's okay if the pieces aren't all exactly the same shape.

To chop, follow the instructions in the video above--create a flat side for safety, then cut into the size and shape you desire. 

Medium dice carrots.

A dice is a cubical cut and should be the same size. A large dice is 3/4 inch, medium dice is 1/2 inch, and small dice is 1/4 inch. 

To achieve an even dice, you must first cut the food into a square or rectangle. This is rarely required for home cooking, and it wastes a lot of the fruit or vegetable--but now you know that dice does not mean the same as chop!

The JULIENNE

The Julienne is also known as the French cut or the matchstick cut. It looks like this:

You may not use it very often, but the Julienne is a nice cut to know because it's so pretty and it really works in some dishes. Here's a 2 minute video from Kitchen Conundrums that shows both the "right" way to Julienne (creating a lot of waste) and a shortcut (not as perfect but easier and less wasteful): 

Julienne is a great technique to know, even if you don't use it all that often.

The CHIFFONADE

The chiffonade is a fancy cut that most home chefs use frequently, even if they didn't know it had an official name. This is used to create fine shreds out of herbs like basil, mint, and sage. 

Here's le Cordon Bleu's Chef Hutchins again to demonstrate a couple of different techniques for chiffonade:

Tip for garlic and onion: To remove that smell from your hands after cutting garlic or onion, rub your hands on stainless steel. It might sound crazy, but it really works!

So there you have it, in a nutshell--basic knife safety, knife care, and knife skills. If you want to know more, there's a ton of information out there. You can choose from thousands of YouTube videos showing knife safety, knife care, and knife techniques in great detail. I'd start there.

Thanks for reading!

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About the Author

The Rational Kitchen (TRK) is a collaborative effort, but the founder, editor, and writer of most of our articles is Melanie Johnson, an avid cook, kitchenware expert, and technical communications specialist for more than 20 years. Her love of cooking and the frustrating lack of good information about kitchen products led her to create The Rational Kitchen. TRK's mission is to help people make the best decisions they can when buying kitchen gear. 

When not working on product reviews, Melanie enjoys reading, playing with her dog Ruby, vintage video games, and spending time outdoors and with her family.

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As a beginner, this article is really helpful! Love how you even included images and videos. I'm interested to learn more about kitchen knives. Any recommendations on where I could get the best ones?

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The Ultimate Guide to Utility Knife Safety

By: Cassie Donnelly, Contributor

With semi-automatic knives, the blade doesn’t have to be closed after each use. Image courtesy of OLFA.

Did you know that in 2020, there were over 148,000 hand injuries reported at work, and over 56% of those injuries were due to cuts, lacerations or punctures? This is why work safety is a critical element in a worker’s everyday life. It entails providing a safe work environment, secure procedures and the right equipment to ensure employees’ health and safety. This is especially true when it comes to utility knives, as they are necessary tools in many workplaces, and used in a variety of industries.

A safe and healthy workplace not only protects workers from injury and illness, it can also lower injury costs, reduce turnover, increase productivity and raise employee morale. In 2020, there were over 59,400 medical claims filed for hand injuries from cuts and lacerations, with a claim average of $42,008. In addition to these costs, there are other indirect costs associated with work safety: from wages not covered by worker’s compensation, wage charges related to time lost, employee retraining, replacement costs, to administrative time for accident reporting.

But how do you ensure work safety? In this article, we are going to outline the recommended safety tips and tools that will decrease the chances of getting injured while at work.

Use The Right Tools

Every tool is unique and built for specific tasks. Using ergonomically well-designed tools that feature appropriate handles, blades or locking mechanisms can be key in ensuring work safety.

Semi-Automatic Safety Knives: these knives feature spring-activated handles that self-retract when the blade loses contact with the cutting surface and the slide is disengaged. Semi-automatic knives are helpful because the worker doesn’t have to remember to close the blade after each use, which in turn helps prevent injuries due to reaching for a knife and touching an open blade. Included are the OLFA SK-4, SK-7, SK-9 & SK-14.

Fully Automatic Safety Knives: these knives have enhanced safety features that retract or shield the blade even if the slider is engaged. As soon as the blade leaves the cutting surface, the safety guard encloses the blade to protect the user from blade exposure and injury. These types of safety knives provide increased protection for both the user and the material. Included are the OLFA SK-6 & SK-8.

Concealed Blade Safety Knives: a recessed blade concealed within the cutting channel delivers continual cutting with zero blade exposure. Due to the design, only a small area of the blade is released, while the rest is sheathed to avoid contact with the user— so even the most distracted workers are safe. Included are the OLFA SK-15 & SK-10.

Learning how to handle your tools will ensure you can always work efficiently, while being safe. Image courtesy of OLFA.

Learn The Safety Tips

Once you have safety knives in your tool belt, it’s important that you learn how to use them properly. Each safety knife comes with specific instructions, although there are some rule-of-thumb guidelines that should always be followed: from keeping your fingers out of the cutting line, to cutting away from your body, to using the right protective equipment. Learning how to handle your tools will ensure you can always work efficiently, while being safe.

Maintain Your Knives Properly

When workers use a dull knife, they must exert additional force each time they cut, which can cause them to lose control of the tool and hurt themselves. That’s why it’s important to keep safety knives sharp and well-maintained. Most OLFA safety knives feature mechanisms that allow for easy blade changes: from a simple change of the blade position to expose a fresh blade edge, to an easy flip of the blade. To ensure ongoing safety, all discarded blades also need to be placed in a safe storage container.

Failing to follow these safety guidelines could turn one of your most used (and loved) tools into a hazard. No matter how experienced you are or what you’re using your knife for, it’s important to always remember the basics of knife handling and safety— so you can cut and work with confidence. WMHS

This article first appeared on the OLFA blog. Cassie Donnelly is the Sr. Brand Manager for OLFA® North America. She has over twenty years of experience in the construction and safety industry. OLFA® brand blades are made with top quality materials and forged with technologies that stem from traditional sword-making, sharpened with technologies that give a blade life, and ultimately finished with the craftsmanship that brings all of this together ( www.olfa.com ).

featured-may2023 , May 2023

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Essential Knife Safety Tips for Home Cooks

As a home cook, using a knife is an unavoidable part of your cooking experience. Whether you’re an experienced chef or just starting in the kitchen, proper knife safety is crucial to prevent accidents. Understanding basic  knife safety tips , techniques, and precautions can help you reduce the risk of injuries and make your cooking experience safer and more enjoyable.

Key Takeaways

• Proper knife handling is essential for safe cutting
• Understanding the anatomy of a kitchen knife can help in efficient and safer cutting
• Safe knife handling  begins with the selection of the right knife for the job
• Learning cutting techniques can make cutting safer and more efficient
• Maintaining sharp and clean knives is important for safe handling and cutting

Understanding Knife Anatomy and Selection

Proper knife handling techniques, knife safety tips during preparation, knife safety guidelines for cutting techniques, knife safety awareness in the kitchen, knife maintenance for safety, teaching knife safety to children, knife safety in different culinary environments, overall assessment.

One of the first steps in  safe knife handling  is understanding the different parts of a kitchen knife. Every part of the knife has a unique purpose, and becoming familiar with them can help you use your knife more effectively and safely.

Parts of a Kitchen Knife

Once you understand the parts of a knife, selecting the right one for a specific task is crucial for safe and efficient cutting. A smaller knife such as a paring or utility knife is suitable for delicate work like peeling and trimming, while a longer blade like a chef’s knife is more effective for chopping and slicing larger items. Always choose a knife that feels comfortable in your hand and meets your specific needs.

Understanding the basics of knife anatomy and selection is the first step in safe knife-handling and can help you make informed decisions when purchasing a new knife for your kitchen.

Proper knife handling is crucial for safe and efficient cooking. By following these knife safety tips and techniques, you can reduce the risk of accidents and ensure that your food preparation is both easy and enjoyable.

1. Choose the Right Knife

Having the right knife for the job is essential for safe and effective cutting. A sharp blade will make cuts easier and reduce the need for excessive pressure or force. When selecting a knife, consider the size and shape of the blade, as well as the materials and construction of the handle.

2. Hold the Knife Correctly

Hold the handle of the knife in your dominant hand, gripping it firmly but not tightly. Position your index finger and thumb on either side of the blade, just above the handle. Your other three fingers should wrap around the handle for support.

3. Cut with Proper Technique

When cutting, use a sawing motion with the knife, applying pressure to the blade as you move it back and forth. Keep your fingers curled under the blade, using your knuckles as a guide to protect your fingertips. Avoid using excessive force, as this can cause the blade to slip and result in injury.

4. Store Knives Safely

When not in use, store your knives in a designated knife block or in a drawer with a knife organizer. Avoid leaving knives loose in a drawer, where they can become damaged or pose a risk of injury to others.

By following these simple  knife safety techniques , you can ensure safe and effective cooking in your kitchen. Remember to always be aware of your surroundings and remain focused on the task at hand to reduce the risk of accidents.

Before you begin cutting ingredients, it’s essential to take precautions to ensure your safety. Here are some guidelines to follow:

• Always use a sharp knife, as dull knives are more likely to slip and cause injuries.
• Keep your knives properly stored in a knife block or on a magnetic strip to prevent accidental cuts when reaching for them.
• Choose the right cutting board for the task at hand. A sturdy, non-slip surface like wood or plastic is best.
• Place a damp towel or non-slip mat under your cutting board to keep it in place while you work.
• Make sure your workspace is well-lit, with no distractions or obstructions that could cause you to lose focus.
• Never leave knives within reach of children or pets.

By following these  knife safety precautions , you can reduce the risk of accidents and create a safe environment for cooking.

When it comes to cutting techniques, following  knife safety guidelines  is crucial to avoid accidents. Here are some tips to ensure safe cutting:

• Keep your non-dominant hand in a claw-like position, with your fingertips tucked in and the blade of the knife resting against your knuckles. This will prevent your fingers from accidentally getting cut.
• Use a sharp knife to reduce the chances of slipping. A dull knife is more likely to slip and cause injury.
• Use a cutting board that won’t slide or move around while you’re cutting. A wet paper towel under the board can help anchor it in place.
• Always cut away from your body to avoid accidentally cutting yourself.
• When chopping, keep the tip of the knife on the cutting board and lift the handle up and down with each chop to prevent the knife from slipping.
• When slicing, use a back and forth motion while keeping the tip of the knife on the board.
• When dicing, make sure your knife is sharp and start by creating a grid on your food item before dicing it into small pieces.

By following these  Knife Safety Tips , you’ll reduce the risk of accidents and ensure a safer and more enjoyable cooking experience.

When it comes to  kitchen Knife Safety Tipsis paramount. It’s easy to get distracted while preparing food, whether it’s answering a phone call or chatting with family members. However, it’s crucial to stay focused and alert while handling knives to avoid accidents.

One effective technique to increase  knife safety awareness  is to create a designated workspace. Clear your working area, ensuring that all the necessary tools are in front of you. You can also remove any distractions, like electronic devices and pets, from your workspace.

Another way to increase  knife safety awareness  is to practice mindfulness while cutting. Try to bring your full attention to the task at hand and engage all your senses. Use your eyes to focus on the food, the knife and your hand. Use your sense of touch to determine the weight of the knife and the texture of the ingredient. By being mindful and aware, you can quickly recognize any potential hazards and take proactive measures to prevent accidents.

Finally, it’s essential to avoid multitasking while using knives. Focus solely on the task of cutting and avoid any other activities that could distract you. By staying alert and present, you can minimize the risk of accidents and keep yourself and your loved ones safe.

Keeping your kitchen knives in good condition is crucial for safe and efficient cooking. Proper cleaning, sharpening, and storage can help prevent accidents and extend the lifespan of your knives. Here are some tips for knife maintenance:

Clean Your Knives After Each Use

Wash your knives carefully by hand with warm, soapy water and a soft sponge. Avoid soaking your knives in water or putting them in the dishwasher, as exposure to moisture can cause rust and damage the blade. Dry your knives thoroughly with a clean kitchen towel and store them in a knife block or on a magnetic strip.

Sharpen Your Knives Regularly

A dull knife is not only inefficient but also dangerous, as it requires more force to cut through food and can slip off or slide on the surface. Sharpen your knives with a honing steel or whetstone before each use, or whenever you notice they are not cutting smoothly. Find the angle of your blade, and depending on the material, use a diamond grinding stone, sharpening system or automatic sharpener to achieve perfect sharpening. Remember not to over-sharpen them, as this will make the blade thin and weak.

Store Your Knives Carefully

Proper knife storage can prevent accidents and protect the blade from damage. Always store your knives in a dedicated knife block, on a magnetic strip, or in a protective sheath. Avoid leaving them loose in a drawer or on the countertop, as this can cause them to dull or chip. Store them in a place where they are easily reachable but out of reach of children.

By following these knife maintenance tips, you can ensure safe and efficient knife handling in your kitchen.

As parents, it’s crucial to teach our children about the safe handling of kitchen knives.

Start by explaining the basic  Knife Safety Tips :

• Always use a cutting board.
• Keep your fingers away from the blade.
• Sharp knives are safer than dull ones.
• Always cut away from your body.

Make sure your child understands that knives are not toys and should be handled with care and respect.

Show them proper  safe knife handling  techniques, such as the correct way to hold and grip a knife while cutting.  Emphasize the importance of keeping your focus on the cutting task and avoiding distractions while using a knife.

Encourage your child to ask questions and be open to their suggestions.  By involving them in the process, they’ll develop a sense of ownership and responsibility towards their own safety.

Finally,  always supervise your child  while they’re using a knife in the kitchen.  Set clear boundaries and create a safe environment for them to learn.

When it comes to Knife Safety Tips, it’s important to consider the different culinary environments where knives are used. Whether you’re cooking in a professional kitchen or enjoying an outdoor barbecue, safe knife handling should always be a priority. Here are some specific safety guidelines to follow:

Professional Kitchens

In a busy restaurant kitchen, there are many potential hazards to be aware of. To promote safe knife handling, it’s important to follow these guidelines:

• Always use sharp knives to reduce the risk of slipping and injuring yourself.
• Keep your knives clean and dry to avoid accidents.
• Never try to catch a falling knife, as this can result in serious injury.
• Use a cutting board with a non-slip surface to avoid accidents.

Outdoor Cooking

When you’re cooking outside, it’s important to be aware of potential hazards, such as uneven surfaces and windy conditions. Here are some guidelines to promote safe knife handling:

• Make sure your workspace is clean, dry, and level to avoid accidents.
• Protect your hands from the wind and sun to maintain a good grip on your knife.
• Avoid using glass or ceramic cutting boards, as these can easily break and cause injury.
• Make sure you have ample lighting to ensure good visibility while cutting.

General Guidelines for All Environments

Whether you’re cooking in a professional kitchen or outside, there are some general  knife safety guidelines  that you should always follow:

• Always cut away from your body to avoid accidentally injuring yourself.
• Never leave knives lying around where they could accidentally be knocked off the counter.
• Store knives in a safe, secure location when not in use.
• Use the correct knife for the task at hand to ensure safer and more efficient cutting.

By following these guidelines, you can reduce the risk of accidents and safely enjoy cooking in a variety of culinary environments.

As a home cook, following proper knife safety guidelines is essential for a safer and more enjoyable cooking experience. By understanding knife anatomy, selecting the right knife for specific tasks, and implementing proper handling techniques, you can minimize the risk of accidents and improve your cutting efficiency.

Remember to take necessary precautions before starting to cut, such as preparing a safe workspace and using cutting boards that prevent slippage. Additionally, it’s crucial to maintain awareness and focus while handling knives to prevent distractions and accidents.

Keeping your knives in good condition through regular cleaning, sharpening, and storing is also essential for safety. And, if you have children, it’s important to educate them onKnife Safety Tips and teach them how to handle knives responsibly in the kitchen.

By following these Knife Safety Tips, you can become a confident and skilled home cook while minimizing the risk of accidents. Happy cooking!

Q: Why is knife safety important in the kitchen?

A: Knife safety is important in the kitchen to prevent accidents and injuries while handling knives. Following proper Knife Safety Tips ensures safe and efficient cutting, reducing the risk of cuts, slips, or other mishaps.

Q: How do I choose the right knife for specific tasks?

A: When selecting a knife for specific tasks, consider the type of food you will be cutting. For instance, a chef’s knife is versatile and ideal for most kitchen tasks, while a paring knife is suitable for precision work like peeling and trimming. Choose a knife with a comfortable handle and a blade that suits the task at hand.

Q: What are the correct techniques for handling a knife?

A: To handle a knife safely, hold it in your dominant hand with a firm grip, ensuring your fingers are curled under and away from the blade. Use your other hand to stabilize the food being cut, keeping your fingertips tucked under and away from the blade. Maintain proper body posture and never use excessive force while cutting.

Q: What precautions should I take before using a knife?

A: Before using a knife, establish a safe workspace by clearing clutter from the cutting area. Ensure your cutting board is secure and placed on a non-slip surface. Store knives in a designated knife block or sheath to prevent accidental contact. Always check the condition of the knife and keep it sharp for safer cutting.

Q: What are the knife safety guidelines for different cutting techniques?

A: When using different cutting techniques such as chopping, slicing, or dicing, it is important to follow specific guidelines. Keep your fingers curled under and away from the blade, use a rocking motion for chopping, and use a claw grip to hold the food being cut. Always cut away from your body, keeping the blade pointed downward.

Q: Why is knife safety awareness important in the kitchen?

A:  Knife safety awareness  is important in the kitchen to prevent accidents caused by distractions or lack of focus. By being mindful of the knife and the task at hand, you can reduce the risk of cutting yourself or others. Avoid multitasking while handling knives and take regular breaks to maintain concentration.

Q: How should I maintain my knives for safety?

A: To maintain your knives for safety, clean them immediately after use and dry them thoroughly to prevent rusting. Store knives in a knife block, sheath, or on a magnetic strip to protect the blade and prevent accidental contact. Regularly sharpen your knives to maintain their cutting efficiency and safety.

Q: How can I teach knife safety to children?

A: Teaching knife safety to children is important to promote responsible kitchen behavior. Start by explaining the potential dangers of knives and demonstrate safe handling techniques. Allow children to handle age-appropriate knives under supervision, focusing on proper grip, positioning, and cutting techniques. Gradually increase their responsibilities as they improve their skills.

Q: What are the knife safety considerations in different culinary environments?

A: In professional kitchens or outdoor cooking settings, knife safety measures may vary. Ensure that all chefs and cooks are trained in proper knife handling techniques and maintain a safe working environment. Extra caution should be exercised in fast-paced, high-volume environments to prevent accidents and injuries.

Further Readings

https://umma.umich.edu/objects/knife-1998-1-115/

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Frank Addison, the founder of Champion Knife, passionately explores various sets of blades. His expertise unveils unique knives for culinary mastery, outdoor adventures, and daily tasks. Through Champion Knife, Frank shares his discoveries, inspiring enthusiasts with the artistry and functionality of finely crafted blades.

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Use Knives Safely

Eating Smart Moving More North Carolina Extension

Knife Safety Tips

Learn three safety tips to prevent cutting your fingers. Share and practice these tips with other cooks in your kitchen. Recipes can list chopped ingredients as different sizes, chopped, diced, or minced. 

• Secure your cutting board by using a board with rubber feet or putting a damp towel under the board.
• Hold the chef’s knife close to the blade. This will give you better control.

• Your other hand will hold the food with fingers curled under. Your little finger and thumb should be behind your other fingers. This reduces the risk of you cutting the hand that is holding the food.

• Keep the tip of the knife on the board. Use a rocking motion pushing slightly forward on the food. Your non-knife hand moves as you chop the food. » Don’t raise the tip of the knife off the board.

Source: Eating Smart Moving More North Carolina Extension

Add More Fruits and Veggies to your Meals!

• Add canned carrots or canned green beans to prepackaged noodle meals » Toss peppers, onions, spinach, tomatoes into your scrambled eggs
• Add to chicken or tuna salad, grapes, mangos, and celery 
• Top your cereal with berries and bananas » Snack on snap peas, cauliflower, cherry tomatoes, and apples

Easy Dinners Made Healthy!

What’s for dinner? How about something easy yet healthy to make at home. Making meals at home from simple ingredients you have on hand can save time and cost less. Today instead of getting fast food or already made foods from the grocery store, prepare these recipes at home. Oven baked chicken nuggets and oven fries are the start to a quick healthy dinner. Add a veggie and a piece of fruit for a complete meal.

Oven Baked Chicken Nuggets 

Ingredients.

• Non-stick cooking spray
• 1 egg » 2 Tablespoons low-fat milk
• 2 ¾ cups cornflakes, crushed
• 2 Tablespoons Italian seasoning
• 1 pound boneless, skinless chicken breasts, cut into nugget-size pieces
• ¼ cup fat-free dressing such as ranch or honey mustard, barbeque sauce, or ketchup for dipping sauce
•  Wash hands. Preheat oven to 400°F.
• Lightly spray baking sheet with non-stick cooking spray.
• Use a fork to whisk the egg and milk together in a small mixing bowl.
• Place cornflakes in a plastic bag; crush finely. Add Italian seasoning to crushed cornflakes and mix well.
• Dip chicken pieces in egg mixture, then put chicken into bag with cornflakes and shake to coat.
• Put coated chicken on a baking sheet.
• Place pan in oven and bake for 15 minutes.
• Remove the baking pan from the oven.
• Serve nuggets with dipping sauce of your choice.

Nutrition Information: Calories 190, Fat 3g, Sodium 160mg, Carbohydrate 14g, Fiber 0g, Protein 26g

Recipe Source: Eating Smart Moving More, North Carolina Extension

• 4 medium baking potatoes or sweet potatoes
• 2 Tablespoons vegetable oil
• Wash hands. Preheat oven to 475°F.
• Cut potatoes into strips about ½ inch thick.
• Measure oil into a plastic bag or bowl, add salt to taste. Add potatoes and toss to evenly coat with oil. Spread strips in a single layer on a baking sheet and place in preheated oven.
• Bake at 475°F for 20 minutes. Take baking sheet out of oven and turn potato strips over.
• Return to oven and continue baking for 15 more minutes.

*Try one or more of these seasonings: pepper, garlic powder, onion powder, chili powder, paprika

Nutrition Information: Calories 160, Fat 5g, Sodium 15mg, Carbohydrate 25g, Fiber 3g, Protein 3g

Recipe Source : Eating Smart Moving More, North Carolina Extension

Nutrition Links Thrifty Tips

• Buy whole instead of precut vegetables.
• Lower the salt and oil by making your own chicken nuggets and oven fries.
• Make a double batch of chicken nuggets and freeze.

Learn more about cooking healthy on a budget!

Contact Nutrition Links to see if you are eligible for free nutrition classes: scan this QR code, call 888-778-3535 or email  [email protected] . 

• Training and Development
• Nutrition Links Program

• Nutrition Links:
• Expanded Food and Nutrition Education Program (EFNEP)
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• Nutrition Links in Westmoreland County

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Guide To Knife Safety: Helping To Prevent Injury

Kitchen Knife Blog 06/24/2023 6:14pm 14 minute read

How To Handle A Knife Safely

In this article, I will be covering all aspects of basic knife safety. I think most of us have been lax in the kitchen before. All it takes is one mistake and you can kiss one of your digits good by or head to the hospital to get some stitches.

Here are some knife safety tips for handling a knife safely:

• Always keep the blade pointed away from yourself and others.
• Make sure your fingers are safely out of the way when cutting.
• Make sure you have a secure grip before making a cut.
• Always use the right knife for the job. If you’re cutting something hard, use a serrated knife  rather than a smooth one.
• Consider wearing safety gloves if necessary to prevent cuts or scrapes.
• Keep a sharp knife. A dull knife can slip easier and increase the chances of an accident.
• Store knives separately from other kitchen utensils, so they are not easily accessible to children or others who may not be aware of how to handle them properly. Its important to teach kids knife safety.
• Always wash your knife after and before using it.

Following these knife safety guidelines can help to ensure that you are properly handling a knife and keeping yourself and others safe. Remember, a sharp knife is always safer than a dull one! You wouldn't cut your bread with a butter knife so why keep your main knife that dull.

The Proper Way To Store A Knife

If you're like me, a lot of the time you just throw your knife in a drawer and move on. Even though most of the time it's not a big deal, it can lead to an injury or damage to your expensive knife.

To store a knife properly, it should be stored in a designated cutlery tray or block. This will help ensure that the blade does not come into contact with other utensils or surfaces when not in use, reducing the risk of accidents and damage to the blade. A MAGNETIC KNIFE STRIP is not only the perfect way to store your knives but also looks great.

It is important to teach kids how to store knives safely as leaving them lying around can create an unsafe workspace and cause an unnecessary accident. Teach your child not to put their pointer finger on the top of the blade when holding the knife. This will help them grip and balance their force when cutting ingredients. Always make sure that the blade is not facing upward when being stored, as this can also increase the risk of accidental cuts and lacerations.

Sharp knives should always be stored separately from blunt ones to ensure safe handling. By storing knives properly, you can help to create a safe workspace and reduce the risk of knife accidents.

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Using the right knife for the right job.

Using the right knife for the right job is essential to ensure safety and efficiency. Different knives are designed for different tasks, from slicing bread to filleting fish. Using the wrong one can not only make a task more difficult, but it can also be dangerous.

Here are some reasons why it's important to use the right knife for a certain cutting task:

• Knife Safety: Not using the right knife for a job can make the job more difficult, which may lead to a knife slip and cause injuries.
• Efficiency: Different knives are designed to perform different tasks more efficiently due to their shape and size. For example, a bread knife has serrated blades that are specifically designed for slicing through crusty loaves of bread.
• Care: Different knives require different levels of care. For instance, a stainless steel blade needs to be washed and dried immediately after use while a carbon steel blade should not be exposed to moisture for prolonged periods as it can cause corrosion.
• Comfort: Different knives are designed for different hand sizes and grips. Using a knife that is the wrong size or shape may cause discomfort and make it difficult to perform tasks accurately.
• Damage Prevention: Using the wrong knife can also damage ingredients, such as squashing soft fruits or mangling delicate fish fillets by using a butter knife. The wrong knife can also damage cookware or cutting boards due to its sharpness and strength.
• Maintenance: Different knives require different levels of maintenance, such as regular sharpening and oiling of blades. Using the wrong type of knife may lead to a decrease in performance over time due to improper care.
• Cost Efficiency: Buying the wrong type of knife can result in wasted money and resources as the knife may be unsuitable for the task. Investing in the right knives will save time, effort, and money in the long run.

By using the right knife for the right job, you can ensure knife safety, efficiency, and proper care.

Must-Have Knifes And What They Do

• Serrated knife : For slicing bread, tomatoes, and other similarly shaped items. To learn more about serrated knives explore our GUIDE ON THE BEST SERRATED KNIVES.
• Chef’s Knife : For chopping, slicing, and dicing fruits, vegetables, and herbs.
• Paring Knife :  A small knife for peeling and preparing small fruits and vegetables such as apples or potatoes.
• Santoku Knife : Great for mincing, dicing, and slicing all types of food.
• Carving Knife : For carving roasts and poultry.
• Utility Knife : A multi-purpose knife for everyday tasks such as cutting sandwiches or slicing vegetables.
• Boning Knife : For removing bones from meats and filleting fish.
• Cleaver : For cutting through bones and meat.
• Filleting Knife : For preparing delicate fish fillets.
• Steak Knife : A small knife for portioning cuts of meat at the table.

Why You Should Only Use A Sharp Knife

Using a blunt knife puts you at risk of injury, as it requires more force to cut through something and can cause a knife slip. A sharp knife is much easier to control and cuts through food with less effort which makes it easier to practice using your knife skills.

Furthermore, it will produce cleaner cuts and prevent bruising or crushing delicate fruits and vegetables. A sharp knife also helps preserve the flavor and texture of food, as well as preserve nutritional value.

It is safer to use since it requires less force when cutting and is easier to control and it will save you time and make tasks easier. Overall, using a sharp knife is the safest and most efficient way to prepare food in the kitchen.

How Sharp Should Your Knife Be

The sharpness of a knife depends on the type of cutting task you are doing. For instance, if you are slicing soft fruits and vegetables, you will not need as sharp a blade as when you’re chopping through tougher ingredients such as meat or bone.

Generally speaking, a sharper blade is usually better for all types of tasks since it requires less force and is easier to control.

To ensure your knife stays sharp, be sure to use a sharpening stone or HONING ROD periodically and sharpen the blade after each use. If you are unsure of how sharp your knife should be, bring it to a professional for assistance or ask someone with experience in knife care.

With proper care and maintenance, you can extend the life of your knife and keep it sharp for years to come. Investing in proper care and upkeep will not only help you get the most out of your knives but will also ensure that you are always using a safe tool when cooking.

Why Your Knives Need To Be Kept Clean

Keeping your knives clean is an important part of knife safety and maintaining a sharp blade. An unclean knife blade can spread bacteria, cause food poisoning, and lead to cross-contamination between foods.

Knives should be washed with warm, soapy water after every use and dried immediately with a soft towel. It is also important to keep knives in a safe place such as a knife block or drawer divider to avoid knife accidents.

To prevent rust, knives should not be soaked in water for long periods and should never be cleaned with harsh detergents or abrasive cleaners. It is also important to oil the blades of your knives occasionally to keep them in good condition.

By taking the time to properly keep your knives clean, you will ensure that they last longer and remain in peak condition. Not only will this improve your cooking experience, make your knife skills better, and is also a great way to practice knife safety!

Tips on how to keep knives clean:

• Rinse and dry thoroughly with a soft towel.
• Store safely in a knife block or drawer divider.
• Avoid soaking knives in soapy water for extended periods of time.
• Do not clean knives with harsh detergents or abrasive cleaners.
• Oil blades occasionally to prevent rusting.
• Sharpen regularly with a sharpening stone or honing steel.
• Always use a cutting board when practicing your knife skills.
• Do not leave knives on countertops; always store them away after use.
• Pay attention during use and handle knives with care.
• Be sure to observe proper knife safety guidelines.

Make Sure You're Using Proper Knife Techniques

This technique is a cutting method used by most chefs which involves placing your knuckles against the food item and using them as a bridge to help guide the knife.

This helps keep your fingers out of harm's way, while also providing stability and precision when slicing. To use the bridge technique, rest your knuckles on top of the food item and press down slightly.

Then, use the handle of the knife to slide along your knuckles, cutting through the food item in a controlled manner. This technique is an essential part of safe knife handling and should be practiced regularly to build your knife skills.

This technique is another knife safety skill used by chefs which involves curling your fingers in a claw-like shape and tucking them away while holding the food item. This helps keep your digits out of harm's way while you chop, mince, or dice.

To use this technique, curl your fingers inward to form a claw shape, and place the tips of your fingers against the food. Then, use your free hand to hold the handle of the knife while you cut through the item with steady pressure.

This technique helps promote knife safety in the kitchen by keeping your hands protected from sharp blades.

The Rocking Chop

This is a basic cutting technique used to chop vegetables or other food items. This technique involves rocking the knife back and forth in a controlled motion while pressing down on it at the same time.

To use this technique, hold the handle of the knife firmly in one hand while resting your other hand near the tip of the blade.

Then, press down lightly with your dominant hand and rock the knife back and forth, slicing through the food item. This proper technique is useful for quickly chopping vegetables or other items with a uniform size. It also helps keep your hands safe by keeping them away from the sharp edge of the knife.

How To Maintain Your Knife

Proper knife maintenance is essential for maintaining safety in the kitchen. Here are a few tips on how to properly maintain your knife:

• Keep your knives sharpened. a sharp knife is much safer than a dull knife, as they reduce the need for excessive force when cutting food items.
• Clean and dry your knife after every use. This will help prevent rusting and ensure that the blade stays sharp for longer.
• Store your knives properly in a knife block or sheath when not in use. This will help to protect them from accidental damage.
• Avoid using a metal scouring pad to clean your knives as this can scratch and create a dull knife over time. Use a soft damp cloth or sponge instead.
• Inspect your knives regularly for any signs of damage such as nicks, dents, or bent blades. If you notice any of these signs, take your knife to a professional sharpener immediately.

Use A Good Cutting Board

A good cutting board is essential for knife safety in the kitchen, as it provides a safe and flat surface to cut food on. It should have enough space to accommodate all of your knives, be easy to clean, and not create a dull knife when you use them. It should also have a non-porous surface so that bacteria do not linger on the surface and cause contamination.

It should be made from materials that will not react with acidic ingredients or other food items you might be cutting. Investing in a quality cutting board is an important part of keeping yourself safe while using kitchen knives.

Knife safety in the kitchen is essential for preventing injury and ensuring your knives stay sharp. To ensure this, it's important to handle your knives with care, clean and dry them after every use, store them properly, avoid using a metal scouring pad to clean them, inspect them regularly for any signs of damage, and invest in a good cutting board so you can cut on a flat surface.

With these steps, you can prevent accidental damage and ensure your knives are well-maintained and last for many years to come. Do you do proper knife safety in your kitchen? Let me know in the comments below.

"Please note that some of the links in this post are affiliate links, which means I may earn a commission if you make a purchase through those links at no additional cost to you."

What are the OSHA knife safety tips?

The Occupational Safety and Health Administration (OSHA) provides several knife safety tips for safe knife use in the workplace. These include: always keeping a sharp knife not a dull knife, using the proper knife for each task, wearing protective gloves when handling knives, never storing knives with their blades exposed, properly discarding used blades into a closed container, and avoiding contact between hands and blade edges, and always cut on a flat surface.

What is the first knife safety rule in the kitchen?

The first knife safety rule in the kitchen is to always keep your knives sharp. This ensures that they can efficiently cut through foods and reduce the potential for injury. Additionally, it's important to use the proper knife for each task, handle them with care, and cut on a flat surface.

What is the hazard risk of a knife?

The hazard risk of a knife is that it can cause deep lacerations and puncture wounds if handled incorrectly. Additionally, knives can be used as weapons in the wrong hands, so proper storage is key to preventing access by unauthorized individuals.

What PPE is required when using knives?

When using knives, personal protective equipment (PPE) such as cut-resistant gloves and safety glasses should be worn to protect against accidental cuts or punctures. Additionally, aprons with long sleeves are recommended to provide extra protection for the forearms and hands when handling sharp knives.

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Knife Safety Training Topics and Benefits

• January 24, 2023
• No Comments

If you work in a restaurant, you’re guaranteed to be around knives. While a quality knife is a valuable tool, it also inherently carries risks to the user and those around them. In this article we’ll go over knife safety training in the restaurant: what it is, why you should care, and what you should cover in your restaurant training program . 

What is Knife Safety Training?

Knife safety training encompasses the proper use, storage, cleaning, and maintenance of anything that can be considered a knife, from an actual chef’s knife, to a food slicer, to a box or utility knife, and more. 

A great knife safety training program covers all the aspects of owning and using a knife. Because the knife is so essential to restaurant workers, it should be something that every team member is intimately familiar with. This includes not just how to be as safe as possible with a knife, but also how to maintain it, sharpen it, and store it properly. 

Why is Knife Safety Training Important?

Knife safety training has some obvious safety benefits, but there are other reasons to incorporate a solid knife safety training program in your restaurant business. Here are some of the biggest benefits of incorporating a knife safety program. 

• It helps to avoid injuries and accidents – While this is a no-brainer, it’s also absolutely the biggest benefit for knife safety training. The safety of your employees should be your number one priority.
• It increases efficiency – Proper knife safety and handling training will help your team know how to handle and use their knives. With practice, the knife then becomes an efficient tool that allows them to complete tasks properly and quickly. 
• It decreases costs – Knife safety training can significantly decrease the costs to your restaurant, most notably your insurance and injury compensation costs. In addition, proper knife maintenance can decrease the cost of replacing equipment that is in poor condition or disrepair.
• It increases employee trust – A solid knife safety training program is a great way to show your employees that you care about them. The more you put proper safety procedures in place, the more they will trust the way you treat them. In addition, it enables your team to trust each other, and feel safe working together. 

Is Knife Safety Training Required by Law?

As of now, knife safety training is not regulated or required by law in any states or provinces in the U.S. or Canada. However, in the United States, OSHA’s General Duty Clause does require all employers to provide safety measures for a workplace that is free of hazards. 

Each country, state, or province will have its own requirements and regulations, so make sure to check with your local government agencies for the most up-to-date information. 

What Should Knife Safety Training Include? 

Using the right knife for the job.

A proper knife safety training program should provide orientation on the different types of knives that your staff might be using, and what each should be used for. In a kitchen, the collection of knives can be quite extensive, and used for a wide variety of purposes. It’s always safest to use the right knife for the job. 

Here are some of the most common knives that would be used in a food service establishment. 

• Chef’s Knife: The chef’s knife is the most versatile and widely used knife in the arsenal. It can handle most of the common tasks required, from chopping to dicing to a quality julienne, this knife is the swiss army knife of the kitchen.
• Paring Knife: A paring knife is generally a smaller version of a chef’s knife and is used for the more fine-tuned tasks, like slicing or mincing vegetables or garlic. 
• Santoku Knife: The santoku knife is a mid-to-large sized knife that is generally used for slicing, dicing, and chopping vegetables. 
• Serrated Knife: A serrated knife is any knife that doesn’t have a smooth edge, and instead has sharp points along the cutting surface. One common serrated knife is a bread knife, but generally they’re best at cutting items that have a harder exterior, but soft interior. This could include things like tomatoes, sausages, melons, and more. 
• Utility Knife: Utility knives are certainly not used for cutting food, but can be quite helpful when receiving, repackaging, and storing food that may be delivered in boxes. Using a proper utility knife is a much better option than opening boxes with your kitchen knives. 

Knife Sharpening and Honing

Contrary to what an inexperienced cook might think, the sharper the knife, the safer it can be. This is because a sharper knife is less likely to slip and cause an accident. Sharper knives also make knife handling more efficient and better performing, and increases the life of the knife. A sharper knife also makes cleaner cuts, which reduces the amount of bacteria and other contagions that might try to make their way into your food. 

Knowing how to properly sharpen and hone a knife is essential to the proper care of your kitchen knives. However, this task should not be taken lightly, and should be taken care of by someone that has the proper experience. Either you can ensure that each of your employees is trained appropriately, or you can hire a professional to do the sharpening and honing for you. 

Knife Cleaning and Maintenance

The proper training in the cleaning of knives between each use doesn’t just promote food safety, but also helps to avoid injuries during the cleaning process. Regular knife cleaning removes any food particles or debris that can cause negative effects, such as corrosion, rusting, or other potential damage to the knife.  

Your knife safety training should include the proper procedure for cleaning knives. As an added bonus, proper knife cleaning also maintains the look and feel of the knives, for a better aesthetic. 

Proper Cutting Techniques

After your team has become familiar with their knives and how to clean and maintain them, they should also know how to handle them. It’s not enough to use the right knife for the job if you don’t know how to do the job properly. 

Your knife safety training should also include the proper and safe handling of your knives. Depending on your menu, there may be just a few required cutting techniques, or there could be a long list. Demonstrate each technique and allow your team to practice them regularly to ensure that the job is well done, and that each employee feels safe executing each technique.

Here are some of the most common techniques:

• Slicing: This technique involves holding the food steady with one hand while using the other hand to make long, smooth, and even cuts. This technique is commonly used for meats, fish, and vegetables.
• Dicing: This technique involves cutting food into small, evenly-sized cubes. The food is first sliced, then stacked and cut into small cubes. This technique is commonly used for vegetables and fruits.
• Chopping: This technique involves using a rocking motion to chop food into small pieces. This technique is commonly used for herbs, onions, and garlic.
• Mincing: This technique involves using a rocking motion to chop food into very small pieces. This technique is commonly used for garlic, ginger, and shallots.
• Julienne: This technique involves cutting food into thin strips, typically about 2-3 inches long and 1/8 inch wide. This technique is commonly used for vegetables and fruits.
• Brunoise: This technique is similar to dicing, but the cuts are even smaller, typically about 1/8 inch cubes. This technique is commonly used for vegetables, fruits and herbs.
• Batonnet: This technique is similar to Julienne, but the cuts are even bigger and thicker, typically about 1/4 inch thick and 2 inches long.

The type of cutting technique used will play a role in the way the food is prepared, as well as presented to customers. 

Awareness of Surroundings

Proper knife safety training includes constant reminders to be aware of surroundings. Anyone using a knife should be in a safe place where it is unlikely for them to be bumped or interrupted by others. Adding a step to the process that requires the employee to pay attention to what’s around them is a good idea for any knife handling task. 

Once the surroundings have been accounted for, the employee is then able to focus on what they’re doing. A large percentage of knife accidents happen as a result of the user losing focus on what they’re doing, and just accidentally cutting themselves. Consistent reminders to be aware of what’s going on, and also focus on what they’re doing, essential to proper knife safety. 

Proper Knife Storage

Proper knife storage is an important topic in knife safety training. Improperly stored knives can appear in the worst places, and cause injury to anyone who is unaware of them. There are several options when it comes to proper storage of knives in a restaurant, and the right approach may depend on whether the employees are responsible for their own knives, or whether the knives are part of the kitchen equipment. 

Here are some of the ways knives can be safely stored in your restaurant: 

• Use a knife rack or magnetic strip: A knife rack or magnetic strip is a safe and convenient way to store knives. The knives are kept in an upright position, which makes it easy to grab the one you need, and it also keeps the knives away from other kitchen tools and equipment.
• Use a knife block: A knife block is another safe and convenient way to store knives. The knives are kept in a vertical position, which makes it easy to grab the one you need, and it also keeps the knives away from other kitchen tools and equipment. However, if there are many knives to be used all the time, it may be cumbersome to have multiple knife blocks taking up room on your counter space. 
• Use a knife bag, roll, or case: A knife bag, roll, or case is a great option for transporting knives to and from work, and is generally the preferred option if employees are responsible for their own knives. It’s also a good option for storing knives when not in use, it keeps them safe from damage and can be more hygienic.
• Use a knife drawer: A knife drawer is an option for storing knives when not in use, it generally keeps them safe from damage, though sometimes having a lot of knives in a drawer can cause nicks and scratches. It’s also a good way to keep the knives out of reach of children and untrained staff.
• Store knives separately: Knives should be stored separately from other kitchen tools and equipment to avoid damage and cross-contamination.

Basic First Aid

Even with the best knife safety training procedures in place, accidents are bound to happen anyway. Your training program should ensure that everyone who is handling knives knows what to do when something does go wrong. Ensure that everyone knows where the first aid kit is, and can properly clean and dress wounds. In severe cases, they should also know who to call and how to handle situations when an employee is hurt badly enough that they can’t continue working. 

Accident Reporting Procedures

When accidents do happen, your human resources department should definitely know about it. In most states, all knife accidents that occur are required to be reported to the appropriate authorities. Additionally, many states require the employers to report any accidents resulting in lost work time, no matter how minor the injury is. 

It’s important to have proper accident reporting systems and procedures in place in your food service business, and that your employees know how to work through them. This will be vital to the efficient management of any compensation or insurance claims that may result in knife accidents. In addition, it’s also important to document the incident, in order to prevent similar accidents in the future, and to have a clear record of what happened in case of any liability issues.

It’s worth noting that failure to report a workplace accident can result in penalties and fines, it’s also important to have the appropriate insurance coverage in case of accidents and liability issues.

Streamline Knife Safety Training with Restaurant HR Software

When working within a restaurant enterprise with many locations, you can save yourself a lot of time and effort during restaurant employee training by utilizing  restaurant HR software . This software can be incredibly useful for keeping updated versions of your manuals, videos, and other resources in a place that can be accessed and referenced from anywhere and at any time. 

Not only that, but restaurant HR software can also help you create onboarding and training documents and checklists that will ensure that each employee is up-to-date on their training, and that no important topics are missed. This can be especially useful when you are managing the training of new employees across a large number of locations, saving your HR department a lot of time and energy in tracking the progress of each new employee.

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Tools for The Discriminating Chef

Tools and Education brought to you by Canada Cutlery Inc.

The Importance of Knife Skills

Knife skills are one of the most important competencies you will learn as a Culinary Student. It is particularly important to have a good understanding of knife skills to help ensure safety in the kitchen and the best final result. In addition to strong knife skills, it is important to have a good quality knife. Having good sharp knives is paramount to success in the kitchen as it will not only contribute to keeping you safe but it will also save you time in the kitchen. A good quality knife is one for which it is easy to restore the sharp edge, and is a good size and weight for the user.

Over time you will develop accuracy, speed, and eventually be able to unconsciously think of the correct way to use a knife. If you already know how to use a knife, make sure you are not using any bad habits and learn the correct way to cut!

Understand your Knife: Learning the Anatomy of your Knife

Knowing the parts of a knife and how they affect the way you hold and cut with the knife will help you to understand the balance of the knife and where it is most comfortable for you.

If you are unfamiliar about the name and parts of your knife, have a read of our previous blog post “ How Well do You Know your Knife? ”

Stay Safe: Your Grip on the Knife

This can sometimes be the hardest skill to learn as many Chefs have already acquired a habit that is hard to break. The correct way to cut with your knife is to always keep your knuckles in front of your fingertips at all times. Stabilize the food with your thumb and pinky. Once you get used to this it’s easy!

Be in Control

By understanding how to properly hold your knife you will minimize fatigue, have a larger range of motion and ensure you have maximum control of your knife. Hold your knife by putting your thumb and forefinger on the blade.

Chopping Technique

Always keep the blade on the cutting surface and bring the knife handle down

Know the Lingo: Peel, Slice, Julianne, Mince, and Dice!

Understanding the difference between the various cuts shows you know what you are doing in the kitchen and you can easily accomplish an assigned task.

Helpful Hints for the Kitchen

•  A lways ensure you maintain a sharp knife blade (a dull knife causes a lot more injuries!)
• Keep your cutting board from slipping by using a Silpat underneath

You are now ready to start mastering knife skills!

Ideas for this blog post came from the following article:

Henry, Alan. “Perfect Your Knife Skills With This Chef’s Guide To Knives”. Life Hacker . N.p., 2012. Web. 27 Dec. 2015.

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American Knife and Tool Institute

Keeping Knives in American Lives Since 1998

Kids and Knives

We strongly emphasize the importance of using knives safely.  Please freely use and share our information.

Knife Safety Key Points (SASS)

• Stop  – make sure no one else is within arm’s reach
• Away  – always cut away from your finger or other body parts
• Sharp  – a sharp, clean knife is a safe knife
• Store  – knives closed, in a sheath or knife block
• Kids and Knives – Introducing young people to knives involves parental guidance and familiarity with the important aspects of ownership.  See the article below.
• My First Knife  | ( PDF Version ) – Tips on Safety, Use, Maintenance, Sharpening, and Outdoor Ethics.  Contact us  to request print copies to share and be sure to include your mailing address.
• My First Knife Video – Whatever your age, learn the basics on knife safety, maintenance and how to make your knife last for years to come.   Watch AKTI’s video My First Knife
• Teach Children Knife Safety

Introducing young people to knives involves parental guidance and familiarity with the important aspects of ownership.

By Mike Haskew

The knife is one of the world’s oldest tools. It is practically indispensable in daily living. Every home has one – either in the kitchen, the work room, or the desk drawer. Introducing children to knives may be a challenging proposition; however, it is a necessity, and responsible adults can make the process a worthwhile learning experience.

“The first and most important point a parent or adult leader should emphasize is that a knife is a valuable and essential tool,” related Jan Billeb, Executive Director of the American Knife & Tool Institute (AKTI). “It requires proper use and care. It can be dangerous if not used carefully or treated properly. Young people should be told to never take a knife of any kind anywhere it might not be allowed, such as to school or school activities.”

Several considerations weigh in when a parent or adult considers allowing a child to handle a knife, and the most basic of these involves the appropriate age. Such a decision comes above any other, and the elements of safety, appropriate usage, care and maintenance, and others subsequently fall into line.

“I was always taught that the age of reason was seven, and I do believe that to this day, which is also Cub Scout age, when I got my first knife,” offered Dan Piergallini, President of the Gator Cutlery Club. “Safety was always stressed, and supervised use of a knife is a must. Also, one must insist that the knife never be taken to school no matter how much you want to show it off.”

Of course, the appropriate age to place a knife in the hands of a child may vary, depending on the individual and the circumstances. Becky Reid, co-owner of Shepherd Hills Cutlery, a major dealer of housewares including Chicago Cutlery and with a primary emphasis on Case Knives with four locations in Missouri and Kentucky, has organized and hosted Camp Case, an hour-long program for kids ages 6-16 to learn about knives and their proper use, since 1997.

“The appropriate age is really a matter of maturity and responsibility which can’t be defined by a specific age,” commented Reid. “Parents are the best judges of when a child is ready to learn how to handle and use a knife. With kids, the most important aspect has to be safety – learning how to hold a knife, cutting away from one’s self, not running with a knife, and much to their surprise, learning that a sharp knife is safer than a dull one.”

The legendary A.G. Russell remembers his first knife experience at the tender age of five. That knife was lost for more than a year, and he recommends waiting a little longer to give a knife to a child these days, considering the issues surrounding appropriate places to carry and use such a tool.

“My kids were six or seven years old when they got their first knives,” said Russell, “and the present generation probably should not have knives until they are at least seven or eight. I see too many incidents of kids slinging knives around irresponsibly. It is important to explain to a kid just how easy it is to cut yourself with a knife and that if they do cut themselves that they should tell an adult.

“When I got my first knife I was cutting an apple in half and actually cut the tendon in my thumb,” recalled A.G. “I didn’t tell anybody for fear that my mom would take the knife away. Now, years later, there is no bend in that thumb. I tell this story to kids that come in my store. I tell them that a knife is not a toy. We need to show kids how to sharpen knives using a ceramic sharpener and a whetstone and how to keep their fingers safe. It is easy to cut the end of your finger off when you are sharpening with a small stone.”

When a young person is ready to own a knife, Russell recommends that the parent or responsible adult consider a modest purchase for that first tool. He suggests that something basic, such as the Swiss Army Soldier, which includes 10 implements, may be practical. A reasonable investment of about $30 is adequate.

According to Piergallini, there are organizations supporting programs that provide knife education and safety instruction for young people, including the National Knife Collectors Association and the Boy Scouts of America. “As far as I am concerned, AKTI is the most prominent program going,” he commented. “We at the Gator Club support AKTI as much as we can and serve as advocates on their behalf. At most of the shows we attend, there are always one or two boys or girls that show a real interest in knives and their beauty. We request the permission of the parents to allow us to give their child a knife, but always hand the knife to the parents. We read the child the riot act about safety and to respect the knife always. I still believe in the parent’s rights and duties to teach their young properly about all things, including the responsibility of owning a knife.”

Since its inception, AKTI has been prominent in the effort to educate young people in the safe enjoyment of knives. Billeb observes that as soon as a child starts helping with the dishes or eating with a knife it is a good time to talk with them about knife safety and care. AKTI also stresses that each parent must decide when it is appropriate to allow their child to handle and care for knives.

“One of the first things AKTI did as an organization was to publish a pamphlet titled ‘My First Knife’ to help introduce youth to outdoor activities and the safe use of knives,” Billeb noted. “AKTI has partnered with the Mule Deer Foundation and their M.U.L.E.Y. program to introduce more young people to the utility of knives and safe use and proper maintenance. ‘ My First Knife ’ was redesigned, and over 15,000 copies are being distributed by the Mule Deer Foundation. It is available on the AKTI website as a PDF  or printed copies may be requested at no charge by contacting us .”

The Camp Case model has proven successful at Shepherd Hills Cutlery, providing a learning experience in an atmosphere of safety and fun, while young people interact with experts in the field and with their own family members.

“The program is held at our annual Case Celebration in the Ozarks,” said Reid, “and the session is taught by a variety of Case Knife experts and enthusiasts. Youth learn knife basics such as safety, knife construction, types of handle materials, pattern names, ‘dating’ a Case knife, collecting, and more. We know the knife knowledge gained is valuable, but of equal importance in our eyes is providing the kids with a way of participating in and sharing a common interest with the role models in their lives, be it a grandparent, parent, or mentor – and in the process making memories that will last a lifetime.”

Knives are a common, everyday tool in the home. Like any other implement, they must be handled safely and competently. Providing young people with the knowledge and experience necessary develops skills that will serve them well as adults.

As a nonprofit association, AKTI’s role is to be the reasonable and responsible advocate for the knife-making and knife-using community; educating, promoting and informing that knives are important tools.

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Kitchen Safety Rules - The Basics & Handling Knives

Basic kitchen safety rules.

While preparing food and making your favourite dish in the kitchen is fun and enjoyable, it is important to follow basic kitchen safety rules .

There are countless hazards lying around which could lead to an accident and injury. From sharp knives that could be left lying around, being exposed to an open flame from the oven or stovetop, the use of electrical appliances, and even bacteria in your kitchen.

To prevent harm to yourself and to those around you, it is vital that we pay attention to what we are doing, what is going on around us (especially if there are kids nearby), have a proper plan and system in place when cooking, and have the right safety equipment .

Kitchen Safety Rules

When it comes to kitchen safety rules, here are a few quick tips to adhere to:

1. Always wear shoes.

Have you ever dropped a knife, or something sharp or hot? You don’t want to have your feet exposed when this happens.

It is always recommended to wear shoes whenever you are cooking. Keeping them enclosed will give you that extra protection, whether it is from a falling object, broken glass, hot water or oil spills.

2. Wear safe clothing.

Avoid any long and baggy clothes when working in the kitchen, or dangling jewelry. Having anything hanging out may catch on to anything, from a pot with boiling water, to an open flame over the stove.

Tops with fitted sleeves or no sleeves work best. And keep any flammable or synthetic clothes out of the kitchen as a safety precaution.

3. Avoid burns.

Keep  pot handles turned away  from the front to avoid accidentally knocking the pot off the stove, or from kids grabbing the handles.

This is much safer than having someone knocking it off the kitchen bench or stove and having the food come flying and burning someone.

Always have potholders or oven mitts handy and close by when handling anything on the stovetop or oven. 

4. Don’t forget to wash your hands.

You would think this is common sense, but a lot of people forget this step.

It’s important you wash your hands in warm soapy water before and after cooking. Try to use paper towels to dry your hands afterward. Dish towels may have raw meat/juice residue from wiping the dishes, and drying your hands with this can lead to food poisoning.

Always  wash your hands  before you start handling food, and when handling raw meat or poultry, wash your hands again before handling other ingredients to avoid cross-contamination.

Also, remember to wipe or kitchen surfaces and sinks after cooking.

5. Use different chopping boards for raw meat, fruits, and vegetables.

It may sound tempting to use the one chopping board for everything to make cleaning duties easier later on, but this is a shortcut you don’t want to take.

Using the same chopping board for meats, vegetables and fruits is a guaranteed way to get the whole family sick with salmonella poisoning.

It is advised to use one chopping board for raw meat, poultry and seafood, and another for fresh fruits and vegetables.

If you must use the same board, its safest to prepare your fruits and vegetables first, wash your cutting board thoroughly with soap and hot water, and then prepare your meats.

6. Handle hot dishes with care

Having hot dishes not only poses a risk to yourself but to all those around you.

Never leave stovetop dishes unattended while the burner is on, and use oven mitts when removing a hot lid to avoid burning your hands.

When boiling water, don’t fill it all the way to the top as it will bubble and flow over when hot. And be mindful and ensure you have a clear pathway when moving a pot of boiling water over to the sink.

Any  spills should be wiped immediately  to prevent any accidents.

7. Have a fire extinguisher and know how to use it.

The leading cause of fires and injuries in the household occurs when cooking.

Knowing how to use your fire extinguisher in case of an emergency is paramount, as there won’t be time to start reading instructions when a fire has broken out. It takes only seconds for a fire to get uncontrollable.

Learn about different types of fires such as grease and electric fires. Never put them out with water. Instead, your best bet to extinguish them is to use baking soda or a pan cover. Suffocating the fire by removing air is the best way to put out most fires. A fire inside your oven is best put out with an extinguisher, and a microwave fire can be put out just by turning off the appliance and keeping the door closed.

8. Cooking with kids in the kitchen

A great way to bond and have some fun with the kids, it is important to keep a few things in mind.

• Make sure their hair is tied back if it is long to avoid it catching on anything or blocking their view.
• Teach them the importance of washing their hands and how to avoid cross-contamination when handling raw and cooked foods.
• Instruct them that all pots and pans should have the handles facing away from them to avoid any accidental knocks and accidents.

9. How to Cook Safely With Oils

Oil is commonly used when cooking meat and vegetables. To avoid injury, make sure to heat oils gradually to avoid it splashing out and causing minor burns.

Always keep an eye on any food in the oven or on the stove to prevent burning, and if something smells of and appears to be burning, turn it off and wait a few minutes before checking the food.

And before cleaning your pots and pans, wait for them to cool completely before attempting to wash and clean the down. Many people use oils when cooking meat, poultry, and veggies. To prevent injury:

10. Store Your Food Properly

How you store and manage your food ultimately determines how fresh and safe the food you end up eating is, and is an integral part of kitchen safety.

• It is best to refrigerate food within one to two hours, depending on room temperature.
• Wrap meat or contain it securely so that it is completely isolated from other food.
• Keep ingredients stored separately, as some foods expire more quickly than others, and storing them together can speed up the oxidization process.
• Temperature-sensitive food like raw meat, fish, and certain dairy products need to be quickly  put away  before they go off, or contaminate other ingredients

Knife Safety Rules

Now that we’ve covered the basic kitchen safety rules, here are a few quick rules to playing it safe when it comes to knives.

• Keep your knives sharp by sharpening  occasionally. Dull knives can slip and put you at risk of losing control and cutting yourself. you to exert extra force and dull Steak knives cut
• Always slice away from your hands and watch your fingertips. If you slip or miss when cutting, you don’t want your hand to catch the knife.
• When mincing , always keep the tip of the knife on the chopping board .
• When chopping, curl your fingers under and hold the food with your fingertips, while using your knuckles to guide the blade.
• Steak knives are extremely sharp and are meant for cutting meat. Always pay extra caution.
• Don’t be tempted to lick off any spreads or cream cheese off the knife. It really can cut your tongue.
• Choose the right knife for the task at hand. Using a meat cleaver to peel an apple is not a great idea.
• Make sure your chopping board is secure . If it doesn’t have grip, put a damp towel underneath when cutting.
• Never slice anything freehand over the sink.
• If you do happen to cut yourself, quickly wash the cut, apply pressure, raise the cut above your head until the bleeding stops, and then apply antibiotic cream and wrap over with a bandage.

In Conclusion

Staying safe requires paying attention, having a plan when in the kitchen, and having the right tools for the job.

Stay safe and get the right tools for the job as recommended by the professionals. Shop now.

Further Reading

Don't Damage Your Knives! 3 Ways To Store Them Correctly

Which Chopping Board is Best for Your Knife? A Comparison.

Honing and Sharpening Knives - The difference and why you need to do it

Rust on Knives - Why It Happens, Tips & Tricks To Remove It

Knives For a Lifetime - Simple Cleaning Tricks

How to Sharpen Your Knives Like the Pros

Kitchen Knife Buying Guide (Cheat Sheet)

Is My Kitchen Knife Too Sharp? The Ultimate Test

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The Kitchen Knife Safety Guide

We’re all guilty of bad habits – some of which we aren’t even aware of, especially when it comes to working in the kitchen. Not all bad habits are easy to break, but when it comes to working with F.N. Sharp knives , becoming aware of them is a good first step to following the rules of kitchen knife safety. 

Kitchen Knife Safety Rules: Breaking Bad Habits

If you want to stay sharp in the kitchen, then check out these 15 bad habits to break in order to follow the rules of kitchen knife safety.

1. Using Dull Knives

One of the most basic principles of kitchen knife safety is making sure your knives are kept sharp. This seems counterintuitive; isn’t a sharp knife more dangerous? You would think so, but the danger of a dull kitchen knife comes from the way it’s used.

In order to get the same cutting effect as a sharp knife, you need to apply more force and may find yourself using parts of the blade not intended for the job at hand as you try to find a spot sharp enough to cut the ingredients on your board. All this extra force and movement makes it much more likely that your blade will slip and cut something other than food. 

Even if you do manage to avoid cutting yourself, dull knives will mash their way through your ingredients, making more work with less attractive results. The easy solution? Keep those knives sharp!

Knife Knowledge 101: Top Signs of a Dull Kitchen Knife

2. Not Holding the Knife Properly

The way you handle sharp kitchen knives is just as important as keeping them sharp in the first place. There are two main knife grips used in the kitchen. The most basic method, known as the handle grip, is exactly what it sounds like: you wrap your hand around the handle of the blade. 

The second method, the blade grip or pinch grip, is commonly used by professional cooks and chefs since it offers much more control. With the blade grip, you’re still gripping the knife essentially in a fist with your hand placed far enough forward on the handle so your index finger and thumb pinch the blade at the base of the handle. Simply put: the thumb pinches the blade against the second knuckle of the index finger, allowing for much greater control of the knife. This technique is most commonly used with the chef’s knife .

Knife Knowledge 101: How to Use a Chef’s Knife

3. Not Using Your Guide Hand Properly

If you’ve ever watched professionals slicing and dicing through ingredients, you’ll notice that they keep the fingertips of their off-hand curled under as they push the food toward the knife. This technique, aptly called “the claw”, is an easy way to protect yourself from accidents as it allows you to use your knuckles as a guide for the blade as you cut through ingredients (not your fingers 😜).  This technique may feel awkward at first, but it’s a very important technique to master.

Level Up Your Knife Skills: The F.N. Sharp Guide to Knife Cuts

4. Placing Your Finger on the Blade While Cutting

Placing your index finger on the top of the blade is a common mistake, especially if you haven’t mastered the holding your knife with the blade grip technique. Many people think it will give them more control, but it actually lessons your ability to control the knife.

If you’re using the blade-grip technique, the index finger is crucial to holding the blade in place, so it’s absolutely essential to keep it folded back instead of resting along the back of the blade. If you find that you’re moving your finger to help you apply more force down the length of the knife, chances are you’re using a dull knife – or the wrong knife for the job. Holding your knife properly is an essential part of safety in the kitchen.

5. Not Handling Your Knife Safely

Have you ever heard the saying “never run with scissors”? Well the same applies to a knife. It’s definitely not a good idea to run with a knife, but the way you handle a knife when moving around in the kitchen is something to keep in mind, too. 

When you’re working with others in the kitchen and need to move your knife from one part of the kitchen to another, be sure to hold the knife down by your side with the blade facing behind you and alert others by saying “sharp behind/beside”.

When it comes to handing a knife over to someone else, it’s best to place it on the counter so he or she can easily grab the handle. Alternatively, you can hold the knife by the handle and roll it back in your hand so the spine of the blade rests on the web of your hand between your thumb and forefinger so he or she can easily grab it by the handle.

6. Using the Sharp Edge to Scrape Ingredients

Knives are made to cut, not to scrape. The sharp edge of a knife can hold up to vertical pressure because it has the strength of the entire blade behind it, but scraping that edge along your board can actually bend that sharp edge out of alignment, making it much harder to properly sharpen again – which brings you back to the dangers of prepping ingredients with a dull knife.

7. Using a Glass, Ceramic or Stone Cutting Surface

While ceramic, glass, and stone boards make for pretty presentation platters, they’re not good as cutting surfaces. These surfaces are all too hard and will blunt your knives. In addition, the hard surface makes it difficult to keep your knife in one place as you cut, meaning accidents are more likely.

When it comes to choosing the best cutting board for your knives , opt for one made of wood or plastic – and make sure you designate one for raw meats and another for produce to avoid cross-contamination.

8. Using Your Knife for Anything Other than Cutting Food

Just like the bad habit of using the sharp edge of your knife to scrape your board, using a knife to pry open a can, smash open nuts, or any other non-cutting activity can cause irreparable damage. In the worst cases, you may even cause your knife to snap ( even Gordon Ramsay has done it!) , so reserve your knives for cutting only.

9. Licking Food Off of a Knife

This should be self explanatory, but it’s still an all-too-common mistake. There are a number of reasons why it’s a very bad idea to lick a knife. First of all, they’re sharp! A cut tongue makes it very difficult to enjoy the dishes you’ve spent so much time and effort preparing. Licking a knife, or any kitchen utensil used for preparing raw ingredients, also opens you up to the potential for cross-contamination and food poisoning.

10. Leaving Knives in the Sink

You never want your knives knocking around against metal, glass, ceramic, and other hard surfaces that can blunt or chip the blades, and a kitchen sink full of dishes is a recipe for disaster. Plus, if someone reaches into a sink without knowing the knife is there, they might get a nasty surprise from that sharp blade. Washing your knives separately will protect both them and yourself.

11. Putting Knives Away When Still Wet

Steel rusts. The longer you let your knives stay wet, the more likely they are to start picking up spots of rust that dull and weaken the blade. The best way to care for your knives is to wash them immediately when you’re done using them, give them a quick towel-dry, and put them away properly – as in back in your knife block. More on this next.

12. Storing Knives Loosely in a Drawer

Everyone’s got a drawer for those awkward, oversized utensils that don’t fit neatly anywhere else. Resist the temptation to store your knives there! Not only do you risk damaging the blades when they knock against your potato masher and balloon whisk, you also risk damaging yourself when you reach into the drawer and meet the blade of a knife instead of the handle.

For basic safety in the kitchen, make sure you’re storing your knives properly . Knife blocks are often included with kitchen knife sets or are offered as an upgrade, like this magnetic knife block from F.N. Sharp , so that’s something to consider if you're in the market for a new kitchen knife set.

And if you want to get really fancy or simply don’t have the counter space, then you can store your knives in a chef’s knife roll for easy storage both in and out of the kitchen.

Knife Knowledge 101: The Kitchen Knife Buying Guide

13. Not Washing Knives After Using

Metal is tough when it comes to physical abuse, but throw a little food at it and corrosion is inevitable. Take care to wash your knives as soon as you’re done using them to get rid of any residue and prevent damage to your knives. Clean knives also means you’ll avoid accidental cross-contamination.

14. Leaving Knives Near the Edge of the Counter

In a busy kitchen, there’s a lot of hustle and bustle back and forth. For the same reason you turn the handles of pots and pans away from the walkway, you should keep knives away from the edges of the counter as it is easy to knock them off as you move around the space. Plus, in households with young children, kitchen knife safety means keeping knives where curious little hands can’t reach them.

15. Playing Catch with a Falling Knife

You wouldn’t play catch with a kitchen knife, right? So why would you try to grab it if it’s falling off the counter? Resist the instinct to grab for it and take a step back, then pick it up once it hits the floor. 

If you’re guilty of some of these bad kitchen habits, you could be destroying your most important kitchen tools, while also putting your hands and fingers at risk. Overcoming these habits, even if done so one at a time, will get you one step closer to staying sharp in the kitchen.

Get All of the F.N. Sharp Essentials: The 6-Knife Set & Magnetic Knife Block

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HOW TO USE KNIVES SAFELY • Stockland ✘ Jamie's Ministry of Food, episode 02

Category: food

Good, sharp knives are an essential part of any kitchen. So let’s learn the basics of knife safety!

General Knife Safety Tips:

1. secure your chopping board..

2. Never wave a knife in the air.

3. keep your knives clean..

4. Create a flat surface on your ingredient before cutting it.

5. take your time., 6. don’t leave your knives lying around., 7. sharpen your knives..

8. Always hold a knife in your dominant hand.

Knife handling techniques:.

Okay, let’s get to the pointy end of this knife safety guide, good technique. There are three main knife handling techniques, the bridge, the claw and the cross chop.

1. The Bridge Knife Technique.

If you want to cut ingredients into smaller, more manageable pieces… take it to the bridge! Form a bridge over the ingredient with your hand, making the sure the arch is nice and high so there’s plenty of room for the knife to fit underneath. Hold the item securely with your fingers on one side and your thumb on the other. Now pick up the knife with the other hand and guide it under the middle of the bridge. Cut into the middle of the ingredient by pressing down and sliding the knife back towards you out of the bridge. Then take one half at a time and place them flat-side down. Repeat the bridge over each half one at a time and cut into quarters. Keep going until you’ve got the number of pieces you need. Never rush! It’s important to take your time and stop between each slice to check your fingers are out of the way.

2. The Claw Knife Technique.

The claw technique is used to slice ingredients into strips Place the item onto the board, flat-side down. Make a claw by partly curling your fingers closely together, making sure you tuck your finger tips and thumb out of the way.

Pick up the knife with your other hand, check the blade is facing down and place your claw on top of the ingredient, with your fingers facing the blade. Keep the tip of the knife on the board and slowly slice through your ingredient, sliding the knife back towards you. To make your next slice, move your fingers back along the item, keeping your fingers together and keeping a grip on the top. Remember, stop between slices to look at where your knife is and make sure your fingers are tucked out of the way.

3. The Cross Chop Knife Technique.

The cross-chop technique is used to finely chop vegetables or herbs. To begin, cut your vegetable or herb into rough pieces, using the techniques above. Hold the knife handle firmly in one hand, and place the tip of the knife on the board at an angle of roughly 20 degrees. Keep the fingers of your other hand rigid on the top edge of the lower half of the blade. Keeping the tip of the knife on the board, raise and lower the handle of the knife like a guillotine, so it chops whatever is under it.

Jamie’s Ministry of Food believes that by teaching people to cook for themselves and equipping them with some simple skills and food knowledge, communities are empowered to live healthier, happier lives.

Visit our  How-To Series  for more easy to follow video guides and get back in the rhythm of creating simple, delicious, nutritious dishes for the whole family to enjoy.

Stockland ✘ Jamie's Ministry of Food • HOW-TO-SERIES

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What’s Behind the Security Warnings for Pride Events

Citing the potential for terrorism, the State Department, F.B.I. and Department of Homeland Security urged those attending L.G.B.T.Q. events to be vigilant. Here’s what to know.

By Derek M. Norman

This June, as many travelers make plans to attend Pride Month events around the world, including New York City’s giant parade on June 30, security concerns are casting a shadow on celebrations.

A travel advisory issued last week by the State Department advises U.S. citizens overseas to “exercise increased caution” at Pride celebrations, events and places popular with the L.G.B.T.Q. community because of the potential for terrorist attacks or acts of violence.

That advisory follows a joint public service announcement on May 10 from the Federal Bureau of Investigation and the U.S. Department of Homeland Security that describes an increased security threat against Pride events in the United States and elsewhere and warns that terrorist organizations or supporters may seek to target the gatherings.

Neither alert mentions any specific threats or locations, nor do they advise against traveling. Here’s what to know.

What prompted the warnings?

The State Department is aware, its alert said, of increased potential for violence inspired by foreign terrorist organizations against the L.G.B.T.Q. community.

The F.B.I. and D.H.S. announcement pointed to a February 2023 anti-L.G.B.T.Q. article circulated online in pro-Islamic State circles. The ISIS messaging also encouraged followers to conduct attacks on “soft targets,” typically public places or events that are easily accessible.

Last June, the announcement said, the Austrian authorities foiled a plot to attack attendees at the Pride parade in Vienna with knives and a vehicle, arresting three people accused of being ISIS sympathizers.

The announcement also cited the eighth anniversary, on June 12, of the mass shooting at Pulse, a gay nightclub in Orlando, Fla., in which an attacker claiming allegiance to ISIS killed 49 people.

The efforts to inspire violence against holiday celebrations, including Pride, are “compounded by the current heightened threat environment in the United States and other Western countries,” the announcement said.

How unusual is this?

Threats made against L.G.B.T.Q. people by terrorist organizations or their sympathizers are not uncommon.

Terrorist organizations can use such threats as a recruitment tool, allowing them to capitalize on shared prejudices, explained Colin P. Clarke, the director of research at the Soufan Group , a New York-based intelligence and security consulting firm.

“It’s another arrow in the quiver, and it allows groups to cast a wider net,” he wrote in an email. “Some potential recruits will be motivated by sectarianism, others by anti-Western propaganda, and yet others are motivated by homophobia. So, if it resonates, terrorist groups will use it as a form of incitement.”

The State Department maintains a web page with information tailored to L.G.B.T.Q. travelers, but a global security alert for Pride events is rare.

“The State Department’s recent worldwide travel advisory specifically targeting the L.G.B.T.Q.+ community is unlike any we’ve seen before, but it also aligns with the escalation of anti-L.G.B.T.Q.+ actions globally,” wrote John Tanzella, the president of IGLTA , an L.G.B.T.Q. travel network, in an email.

What should travelers do to stay safe?

“The first rule is to follow the advice and guidance of the Pride organization: They know their city and they know their event, and they will be working with police to keep you safe,” Steve Taylor, a board member of the European Pride Organizers Association and a leader of Copenhagen Pride , wrote in an email.

“Second, look out for each other,” he added. “Our eyes and ears are what will keep us safe. If something doesn’t look right, say something. And third, stick to the main events and make sure others know where you are going.”

In places like New York City, Pride event organizers are working with law enforcement and private security teams, as well as encouraging people to follow their safety guidance , which includes advice like having a buddy system and reporting any suspicious activity.

“There are bad actors,” said Sandra Perez, executive director of NYC Pride , the organization that sponsors the city’s Pride March, which drew 75,000 participants and about two million spectators last year, according to organizers. “What we know is we can’t allow their threats to kind of dictate our visibility.”

While people should always take safety seriously, she noted, there is also a power in the unity of showing up and celebrating.

When it comes to attendance at the march, Ms. Perez said, “The reality is, rain has sometimes a bigger impact than some of these other threats.”

Follow New York Times Travel on Instagram and sign up for our weekly Travel Dispatch newsletter to get expert tips on traveling smarter and inspiration for your next vacation. Dreaming up a future getaway or just armchair traveling? Check out our 52 Places to Go in 2024 .

Derek M. Norman is a senior news assistant for the International section of The Times. More about Derek M. Norman

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Japan:  A new high-speed train stop unlocks Kaga, a destination for hot springs, nourishing food and traditional crafts , as an easy-to-reach getaway from Tokyo.

London:  The Victoria and Albert Museum is a treasure trove of art and design. Here’s one besotted visitor’s plan for taking it all in .