Food ProductionUncategorized

General Knife Safety & Etiquettes While Handling It

• Handle knives with respect.
• Always hold a knife by its handle
• Never attempt to catch a falling knife
• Never put a knife in your pocket
• Firstly, always use a cutting board when preparing ingredients with a knife. This will allow you to cut consistently and protect your hands in the process.
• Never run your fingers on the blade to check for sharpness.
• Take note of your hand positions when cutting. The hand holding the knife should have a secure grip on the handle. Using your pointer finger and thumb, grasp the sides of the blade near the handle for added control. Keep your other hand out of the way of the blade. Notice how this chef curves his fingers away from the knife while holding the tomato.
• Never cut any product you are holding in your hand.
• Storing your knives in a block or rackavoids unintentional grabbing and dropping while keeping your knives easily accessible in your preparation space. In the same way, knife bags, rolls, and cases protect your knives from contaminants and accidents, but with added portability.
• Never borrow a knife without asking permission, and always return it promptly when you are finished using it.
• In order to prevent contamination, it is important to clean your knife as soon as you’re done using it.
• When passing a knife to someone else, lay it down on a work surface and allow the other person to pick it up, or pass it handle first (the handle extended to the person receiving the knife)
• Keep knives sharp and clean – be sure to wash, rinse and sanitize your knife between uses.
• Knowing how to properly cut with your knife is a fundamental part of knife safety. Poor knife handling risks injury and damage to your kitchen tools.
• Leaving your knife on your cutting board or in a sink full of soapy water clutters your kitchen and creates opportunities for contamination and injury.

• Never use the same knife when switching from meat to vegetables, or from raw to cooked foods, unless it’s been thoroughly cleaned and sanitized.
• Always use an appropriate cutting surface – cutting directly on metal, glass, or marble surfaces will dull and eventually damage the blade of a knife.
• When you immediately wash your knife and return it to its storage space, you help to keep your fellow workers and your patrons safe.
• Do not allow the blade of a knife to extend over the edge of a table or cutting board.
• Use knives for intended purposes only
• To ensure sanitation and maintain your knife’s durability, be sure that you are washing your knife properly. Some knives may not be dishwasher safe in order to retain their precise edge.
• If you are unsure of how to correctly hold a knife or use it for the task at hand, ask a more experienced worker to demonstrate for you.
• Do not use knives to open bottles, loosen drawers, and so on
• Though a commercial kitchen can be a hectic place, always give the knife and task your full attention. If you’re distracted, stop what you’re doing and deal with the distraction before returning to cutting. That way, you can stay safe and produce your best work.
• A designated knife storage space keeps your kitchen organized and also encourages a safe knife use routine.
• Do not leave knives loose in areas where they cannot easily be seen or wouldn’t be found normally (under tables, on shelves, and similar spots) þ Keep knives properly stored.
• If you must carry an unsheathed knife in the kitchen, hold it straight down at your side with the sharp edge facing behind you
• When you drop your knife, your natural instinct might be to grab it. For your safety, let it fall! A dropped knife can be sanitized and replaced if need be, but your hands will not heal so easily.
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