Knife Safety

Knife Safety Training

Proper handling, use, and care of knives are critical in our kitchen to prevent injuries and maintain a safe working environment.

Understanding the Risks

Incorrect use of knives can lead to cuts, lacerations, and puncture wounds. It's crucial to respect these tools and use them with care to avoid accidents.

Always be Aware

Whenever you enter the kitchen you may approach or be near someone using a knife. Always ensure that you maintain awareness of your surroundings and provide enough room for anyone using a knife to do so safely.

Safe Knife Handling Basics

Choosing the Right Knife

Select the appropriate knife for the task. Different cuts require different knives.
Ensure the knife is sharp. A dull blade requires more force and is more likely to slip and cause injury.

Proper Knife Grip

Use the 'pinch grip': Pinch the blade between your thumb and the side of your forefinger, holding the handle with the remaining fingers. This grip offers the most control.

Cutting Techniques

Keep your fingers tucked in with the knuckles forward to guide the knife and protect your fingers.
Slice away from your body, keeping the tip of the knife on the cutting board to maintain control.
Use a 'rocking' motion for chopping, with the tip of the knife staying in contact with the cutting board.

Focus on the Task

Never use a knife while distracted. Focus solely on the cutting task.

Knife Maintenance and Storage

Keep knives clean and properly sharpened.
Store knives in a designated area like a knife block or magnetic strip, away from reach.

Knife Cleaning Safety

Clean knives immediately after use.
Never leave knives soaking in water where they can’t be seen.
When handwashing, keep the blade pointed away from you and clean from the back of the knife to the edge.

Knife Transportation

Carry knives with the blade pointed down and the cutting edge facing away from your body.
Never walk with an uncovered knife—use a sheath or cover.
Always announce to the kitchen when walking with a knife.

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