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Knife Safety

The document provides essential knife safety guidelines, including the importance of using sharp knives and the correct techniques for handling them. It describes four common types of knives and their specific uses, along with eight key safety rules to prevent injuries while using knives. Emphasis is placed on proper carrying, cutting techniques, and maintenance of knives.

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kkuriwu
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3 views17 pages

Knife Safety

The document provides essential knife safety guidelines, including the importance of using sharp knives and the correct techniques for handling them. It describes four common types of knives and their specific uses, along with eight key safety rules to prevent injuries while using knives. Emphasis is placed on proper carrying, cutting techniques, and maintenance of knives.

Uploaded by

kkuriwu
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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KNIFE SAFETY

THE SAFE USE OF KNIVES IS NOT ONLY


FOR YOUR SAFETY, BUT FOR THE PEOPLE
AROUND YOU!

REMEMBERING THESE FEW RULES WILL


HELP YOU IN LEARNING KNIFE SKILLS AND
SAFETY.
Parts of a Knife
4 most common knives
used

1. Chef's Knife (8” or 10”)


2. Paring Knife (3”)
3. Serrated (Bread) Knife
4. Deboning/Carving Knife (10”)
Chef’s Knife

Also known as a french knife. It is multi


purpose knife used for slicing and dicing. Up
and down motion.
Paring knife
mini knife with a small blade that offers
greater versatility and precision. paring knives
are typically used for peeling, de-seeding,
deveining, as well as cutting up small fruits
and vegetables
Serrated knife

Has a sharp-edged blade with saw-like


notches or teeth .Typically used to cut hard
exterior and soft interior. It's used in a back
and forth motion. Which is why people often
refer it to a bread knife
Deboning/ boning Knife

Boning Knives have long, thin flexible


blades. they are designed for precisely
removing meat or carcass from bones,
cutting through connective tissue or
ligaments, and separating meat from fat
or joints. They ARE not designed to cut
through bones
Rules to Remeber
Follow these simple rules to keep
you and others safe when using a
knife
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. If you do happen to cut
yourself, a sharp knife will result in an easier
cut to attend to.
2. NEVER, EVER grab a falling knife. The best
way to avoid having to think about this rule is to
make sure your knife is always on your cutting
board, with no handle sticking out into traffic
areas. However, at some point in time, you will
be bumped or a knife will slip out of your hands,
resulting in a knife falling. We all have a natural
instinct to grab for anything that’s falling. You
must over come this feeling. REMEMBER: a
falling knife has no handle. Just get your hands
and feet out of the way!
3. Use the RIGHT knife for the RIGHT job. Many
knife injuries occur when laziness induces us to use
the knife at hand rather than the correct knife for a
job. Do an inventory of knives needed by reading
recipes first.
4. Always cut away from – never towards –
yourself. Sometimes this 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 or rubber mat to
make sure it doesn’t move while you are
cutting.
5. When you have knife in hand, keep your eyes
on the blade. 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. Keep your arm rigid, and knife firmly against
your thigh.
You will sometimes be asked to hand a person a
knife. The proper way to do this is to lay the knife
down on a solid surface and turn the handle toward
them, they can now pick up the knife by the handle.
7. NEVER, EVER put a knife in a sink full of
soap bubbles and water. The pot washer may
not see the knife and cut his/her hand. The
proper way to clean your knife is to hand wash
it yourself, dry and put back in your station
drawer.
8. ALWAYS cut on a cutting board. Do
not cut on metal, glass or marble. This
will damage your knife’s edge that you
worked hard on maintaining.

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