Cut With The Kitchen Knife

Cut With The Kitchen Knife

Tips on Knife Safety in the Kitchen
By Steve Efren - Ezinearticles

In the kitchen, one of the most dangerous tools used for cooking is a knifes. Far too many people handle knives carelessly in the kitchen, even though they are some of the most commonly used, and most dangerous, aspects of your kitchen. The following tips can help you stay safe in the kitchen, not to mention keeping your cutlery set in top condition:

First, always use the right knife for the right task. Do not ever use kitchen cutlery as a can opener or a screwdriver. Doing so is likely to damage the knife, and the knife may slip and cut you. Use a paring knife for fruits and vegetables, a chefs knife for dicing or chipping, a serrated bread knife when slicing bread, and so on. Never use any kitchen knife to cut through frozen food or bone. Both of these materials is likely to chip the blade or wear it down much faster.

Second, protect your hand from the blade by always using your dominant hand and cutting away from your body. Place the object being cut on a cutting board, rather than holding it in your hand. Do not cut on a countertop or any other surface not meant for slicing, because this may damage both the knife and the surface.

Keep your knives sharpened at all times. Many people mistakenly believe that a dull knife is less likely to cut them, but actually the opposite is true. Sharp knives are actually safer to use than dull ones. As a blade becomes dull, it requires more effort to push it through the food. As a result, any slip is more likely to result in injury. Luckily, with a honing stone or knife sharpener most kitchen cutlery sets can be sharpened very quickly.

Be very careful when handling the knife. If you must hand the knife to someone else, place it on the countertop so that they can pick it up. Never hold the handle or the blade in an attempt to pass it to someone. Do not hold the knife loosely in front of you when walking across your kitchen. Instead, hold it by the handle, at your side.

If the knife does fall, do not attempt to catch it in midair, even though this might be your first instinct. Chances are, you will not grab it by the handle, but by the blade. Instead, let it fall to the floor. Though this may damage the blade, it's much better than cutting your hand, and any damage should be fixable with a knife sharpener.

Always wash your knives by hand before and after use. Do not use a scouring pad or any other abrasive material to clean the knife, because this may dull the blade. Do not use the dishwasher, and always dry the knives completely so that rust or corrosion cannot form. Store kitchen cutlery in a designated knife block or rack. If they must be kept in a drawer, keep sharp knives away from other utensils. These knife care steps will keep your blades sharp for the longest amount of time possible.

Cut With The Kitchen Knife