Commentary: Knife Safety Tips
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There are so many ways one can get hurt in the kitchen.  A couple of years ago I talked about some basic Kitchen Safety Tips.  Refer to archived show #18- Oct. 10, 2005 for those tips.  A good knife is an investment that should last at least 20 years.  I like to say that ďthe knife does the hard work when the knife is kept sharpened and in good repair.Ē  If you donít know how to sharpen knives, there are companies that do a great job sharpening knives, scissors, etc.  Contact me if you want the name of a company to sharpen your knives.


A few Doís and Doníts When Using Knives: 

  • Do use a sharp knife
  • Donít run fingers down edge to check the sharpness
  • Donít attempt to catch a falling knife; let it fall and get feet out of the way
  • Donít put a knife in a sink; bad for the blade and presents a safety hazard to whoever puts their hand into the sink
  • Donít put the knife in the dishwasher
  • Do use the right knife for the job; small knives for small jobs, large knife for large jobs
  • Do cut away from body and hands
  • Donít wipe the knife on your apron
  • Don't use the edge of the knife to scrape cut up food into your hands
  • Donít use a knife as a bottle opener or any other tool that it isnít
  • Donít place foods that you are cutting (ie. veggies, fruits, etc.) in your palm
  • Donít let knives hang over the edge of the table or cutting board
  • Don't carry a cutting board with a knife on it
  • Donít attempt to hand knives to someone else.  Put it down on the table and let them pick it up.
  • Do keep your eyes on your work
  • Do carry knives at your side with the tip pointing towards the floor
  • Do always use a cutting board and donít let it hang over the edge of the counter



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