Knife Safety 101
Knife Safety 101
of a knife
Safety Tips
of knives and purpose
a knife
to cut an onion
to sharpen (Whetstone/ steel)
Knife Safety
1. A sharp knife is a safe knife. Using a dull knife is an invitation
to disaster. If you try to force a dull knife through the surface of a
food product, it’s more likely to slip and cause an injury.
Never, ever grab
fe. The best way to avoid having to think about this rule is to make
sure your knife is always completely on your work surface, without
the handle sticking out into traffic areas. Inevitably, however, it will
Knife Safety
4. Always cut away from - never towards – yourself. Sometimes this is a
hard rule to follow. Again, don’t be lazy! If the angle is wrong, turn the
product around. Or turn your cutting board around. By the way - if your
cutting board doesn’t have rubber feet, you should place it atop a damp
kitchen towel to make sure it doesn’t move while you’re cutting.
5. When you have a knife in hand, keep your eyes
n the blade. I was taught this rule early on in culinary school. I have to
admit that every single time I have cut myself, I was looking away from what
I was doing. This rule stands whether you are cutting something or carrying a
knife. The simple fact is: you’re unlikely to cut yourself if you’re watching the
blade, especially the tip.
6. Carry a knife properly. If you’re carrying a knife through the kitchen,
especially a busy commercial kitchen, there are often people hurrying
everywhere. You must get used to the idea that the only way to walk with a
knife in hand is to carry it pointed straight down, with the blade turned
towards your thigh. Keep your arm rigid. Its also good practice when walking
behind fellow employees to say “SHARP on your BACK!”
Knife Safety
7. Never, ever put a knife in a sink full of water. In
addition to soaking probably being bad for your knife handle,
putting a knife in a sink full of (likely soapy) water is just
asking for trouble. Wash your sharp knives by hand (not in a
dishwasher!) and put them away immediately.
8. Always cut on a cutting board. Don’t cut on metal, glass
or marble. This will ultimately damage a knife’s edge.
9. Handing off a knife. When handing someone a knife, you
should lay the knife down on a solid surface and turn the
handle toward them, they can now pick up the knife by the
Cutting boards should have a rubber mat, towel to help
avoid the cutting board from sliding while cutting.
(Tip) If you don’t have a rubber mat use 2 Rubberbands
and wrap around the edge of the cutting board).
Cut resistant gloves should be worn (especially
cutting/deboning fish)
Removing Product
Scraping the cutting
board with the knifes
edge to scoop product
is a BAD IDEA!
The blade will become
dull over time.
Use the back of your
chefs knife to scrape
the product from the
cutting board which
will extend the life of
Types of Knives
Chef's Knife
A chef's knife is usually the largest knife in
the kitchen, with a wide blade that is 8" to
10" long. Choose a knife that feels good and
balanced in your hand. The knife should
have a full tang. This means that the blade
should go all the way through the handle for
the best wear and stability.
Types of Knives
Paring knives are generally 2-1/2-4" in
length. The most often used knife in the
kitchen. It is ideal for peeling and coring
fruits and vegetables, cutting small
objects, slicing, and other hand tasks.
Types of Knives
Utility Knives
Utility knives are longer than paring knives
but smaller than chef's knives,
usually around 5-8" long. They are also
called sandwich knives because they
are ideal for slicing meats and cheeses.
Types of Knives
Boning Knife
This type of knife has a more flexible blade
to curve around meat and bone. Generally
4-5" long.
Types of Knives
Bread Knife
Bread knives are usually serrated. Most
experts recommend a serrated knife that
has pointed serrations instead of wavy
serrations for better control and longer knife
life. You must use a sawing motion when
using a serrated knife.
Holding a
 To hold your knife in a
professional grip,
start by pinching the
knife blade where it,
connects to the
handle, between your
thumb and index
finger. Some people
will pinch with the
index, middle finger
and thumb.
Next, slip your middle
finger (if doing a
single finger grip), or
ring finger (if using a
two finger grip) up
behind the bolster of
the knife. The bolster
Cutting an Onion
1) Use
the CLAW
tucking all of
your fingers
2) Balance
onion on the
cutting board
and slice off a
small portion of
the stem end.
Cutting an Onion
onion on the
flat surface and
cut it through
the root end.
the skin
from each half
of the onion
using a paring
Cutting an Onion
 5)
Once peeled,
place the onion cut
side down, and
make vertical cuts of
the desired
thickness from the
root to the stem
end. Do not cut all
the way through
the root end.
 6)
Now make
horizontal slices,
making sure not to
cut through the root
Cutting an Onion
Finally, slice
down across the
grid to produce
your dice while
always using the
claw method to
grip the onion.
How to use a Whetstone:
the stone in
water for
How to use a Whetstone:
Start at the tip of the blade, continue with the middle
section, and finish at the end of the blade. After a while you
will notice a small burr at the edge.
Now repeat the same process on the other side of the blade.
Finally, turn the stone over and repeat the procedure, this
time using the fine grit of the stone.
In order to remove the remaining burr, pull the blade at an
angle over the stone. Now you will have achieved the best
Rinse the stone and clean off the grinding residue. Clean
Sharpening Process
Sharpening Steel
Sharpening steels should
be used during the upkeep
of a knife, not to sharpen
a dull one.
Sharpening steels are
long, narrow rods made
out of steel, ceramic, or
diamond coated.
They deform and realign
the blade into its original
shape, which is why
sharpening steels are
important to use
immediately before and
Diamond Steel
For very-high-carbon steel cutlery, the diamond
steel is the preferred type of honing device for the
job. According to the Culinary Institute of America,
these steels are impregnated with bits of diamond
to provide the ultimate in hard-knife honing. Actual
diamonds are harder than any type of knife and can
therefore sharpen even a very-high-carbon stainless
steel knife to a fine edge. Softer metal knives such
as an all-carbon knife should be used with care
against a diamond honing steel to prevent
excessive breakage of the metal.
knife holder
kit (blade covers)
Storing Knives
a knife suitable for the task and for
the food you are cutting
knives sharp
on a stable surface
knives carefully when washing up
a knife with the blade pointing
knives securely after use, in a
scabbard or container
Was this manual useful for you? yes no
Thank you for your participation!

* Your assessment is very important for improving the work of artificial intelligence, which forms the content of this project

Download PDF