| Basic
Safe Knife Handling |
|
1. |
A sharp knife is
safer than a dull knife because it requires less force or pressure to
execute a task. |
|
2. |
Use the correct knife
for the task. Using a knife that is too large or small may
result in cumbersome or uncomfortable use. The proper edge
and knife construction is important. For example. Using a
flexible fillet boning knife to bone out a leg of veal might result in
the blade binding or spring back causing a dangerous situation. |
|
3. |
When carrying a knife
hold it parallel and tight against your leg as you walk. The
kitchen is a busy and often very active place and it is your
responsibility to protect those that might not be watching what they
are doing. |
|
4. |
The knife handle must
be kept clean and dry. This may require you to stop and clean
the knife at different periods while performing a task. |
|
5. |
Always cut on a
cutting board or appropriate surface. |
|
6. |
Always cut away from
yourself |
|
7. |
Focus on the task at
hand and avoid distractions |
