KNIFE USE

HOW TO USE KNIVES SAFELY:
Use the correct grip
• Hold the knife in your right or left hand.
• Place your index finger on the knife blade and your 3 remaining fingers on the knife handle.
• Tighten your grip on the handle and place your thumb on the opposite side of the blade from your index finger.

Hold the knife and food correctly
• Finger tips should grip the food item and are tucked slightly under the knuckles.
• The side of the knife blade remains in contact with the knuckle so that the left hand (for right-handed cooks) acts as a guide for the blade.
• The right hand does not steer the blade at all - the left is moved to position the blade for the next cut and the blade will naturally follow the knuckle sideways.

Use efficient and safe methods when cutting
• The right hand generates a rolling-sliding motion for the blade. (This is more efficient than chopping straight down, particularly for tougher vegetables).
• The left hand moves to the left at the end of each cutting stroke - the distance it moves will determine the width of the next cut.

TYPES OF KNIVES AND THEIR USES:

Knife	Description & Uses	Picture
French (Chef’s) Knife	Most frequently used General chopping slicing & dicing Most common blade length is 10”
Utility (Salad) Knife	Narrow, pointed, 6-8” long Used for pantry work (cutting & preparing lettuce & fruit)
Paring Knife	Small pointed blade 2-4” Used for trimming & paring vegetables & fruit
Slicer	Long, slender, flexible blade up to 14” Used for carving & slicing cooked meats
Serrated Slicer	Like a slicer, but with a serrated edge Used for cutting breads and cakes

PREVENTING CUTS & ACCIDENTS:
• Keep knives sharp. A sharp knife is safer than a dull one - it requires less pressure and is less likely to slip.
• Use a cutting board - do not cut against a metal surface. To keep the cutting board from slipping, place a damp towel under the board.
• When using a knife or cutting equipment, pay attention to your work.
• Cut away from your body when cutting, trimming or boning.
• Use protective clothing (e.g., meat aprons and mesh gloves) when trimming meat.
• Use knives only for cutting - do not use for opening containers or for other tasks.
• Don’t try to catch a falling knife. Step back and let it fall.
• Don’t put knives in a sink, under water or any place where they cannot be seen.
• Clean knives carefully, with sharp edge away from you.
• Store knives in a safe place, such as in a rack or knife block, when not in use.
• Carry knives properly.
• Use the correct knife for the job you are doing.


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