Knife Safety

Anatomy & Production
Knife Techniques
Knife Safety
Knife Care
Stone Sharpening
Classical Cuts
Carving Meats

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

Knife Skills & Use Cooking Methods Salads Stocks/Soups/Sauces The Art of Presentation Menu Planing International Cuisines Sanitation & Safety Quick Reference Gallery

[FoodUniversity] [SeafoodCollege] [ProduceCollege] [PorkCollege] [WildGameCollege] [ChefTeacher] [Contact US]