Hand it to them, handle first. Practice as much as possible. What you must do. Put them in the dishwasher with the handle up and the point down. 1 Keep knives sharpened, and let other staff know when knives are newly-sharpened. I didn’t know that the blade had come part way open, and when I pulled the pants on the blade cut my leg. Foodservice operators can minimize the physical and financial pain caused by injuries from sharp blades by implementing practices and procedures that help protect their workers. My wife is so very bad about this, can’t tell you how many “discussions” we’ve had about this very thing or how many close calls, no one’s been cut yet but it will happen one day. 2 Never touch knife blades. Never leave a knife submerged in dishwater, someone might get a nasty surprise when they reach into grab something. But small kitchen knives do. Reading level. It allows you to store 8 knives and it’s a pre-slotted block that’s also magnetized. Should your grip focus on the entire handle of the knife, relax your remaining fingers (excluding thumb and forefinger). It can cause the tip to break, possibly causing injury. Save my name, email, and website in this browser for the next time I comment. Place the blade tip on the cutting board. easy. Knife safety is like firearms safety, you have to follow the rules at all times. A power grinder can over heat the edge making it brittle. Keep your knife clean and well maintained. LEON PANTENBURG. You can prevent kitchen cuts in several ways: Keep your knives sharp. This week I was putting my pants on in the morning after showering. With box cutters and utility knives being so common and easy to use, some people make the mistake of thinking that they are completely safe to use. Unable to find a valid discount matching the code entered. Keep all fingers out of your cutting line. Knife Safety Tips. World-renowned sushi and sashimi chefs produce some of the most beautiful and delectable dishes with knife skills passed down from generations of master chefs. Continue this motion cutting across the food item and creating a mince to your desired size and texture. 12. 2 pages. Safe Knife Handling Practices No. Even using a so-called “safety knife” has some risk if the safety knife is used incorrectly. Knives can cut you, whether they’re super sharp or very dull. Point the blade tip towards the food, raise the remainder of the knife upwards. Keep them sharp – dull knives cause more injuries than sharp ones, Always use the right knife for the particular job and food type, Use a wooden chopping board as other forms – such as glass - dull knife blades, Secure your cutting board with a damp tea towel underneath to avoid slippage, Never use your palm as a stabilizing surface for cutting, Store knives securely after use – in a wooden block or container, Ensure all employees are trained appropriately in knife safety, usage and sharpening, Turn it to the coarse side and hold the knife at the correct angle (for Japanese blades between 10-15 degrees, for European blades 15 to 20 degrees), Glide the knife up and down the stone in a smooth motion, If the knife is double-beveled, repeat process on other side of the blade, Turn the stone to the fine side and repeat the same process, a large chip in the blade (smaller ones can be smoothed out), loose handle rivets (metal rounds that secure the metal to the handle), it is no longer comfortable to use which could be for a variety of reasons, for example the handle is worn (which is often a product of cheaper knives). A knife is your friend, but like many things, if you use it incorrectly it can hurt you. But be sure to keep them out of reach of […] Boneless chicken, beef, lamb or pork plus small and large vegetables and fruits, Sizing depends on dish – ie fine slices for stir fries, Position your hands as detailed above (cutting hand and claw grip for guiding hand). Choose a knife that is proportional to the food you’re cutting. This is normally the chef’s predominate hand, but this is not necessarily the case with all chefs, who may change hands depending on the specific task. Cut away from your body, not toward it, I have seen people hurt by making this simple mistake. Store knives properly in sturdy sheaths, in trays or in a wood block. By doing this, you will soon discover this grip not only gives you ultimate knife-wielding control but that any other hold feels uncomfortable. 3 Use a knife only for its intended purpose; use the appropriate knife for the cutting job. a dull knife is a dangerous knife. If you drop your knife, let it fall. Stop cutting if you need to focus on something else. Safety knives will be provided free of charge to all staff required to use such knives and the use of all other knives is banned in the workplace. Each solution is safe for knife storage when used correctly, and the right one for you depends largely on how your kitchen is configured. Keep the tip on constant contact with the board. Accidents involving knives can result in personal injury and days lost within the work place. As a result, Slice knives require fewer blade changes, further reducing the chance of accidental cuts. 8 No. Only use the tool only for the job it was designed for. Cut away from your body, not toward it, I have seen people hurt by making this simple mistake. Nov 2009. 7 Carry knives with the cutting edge angled slighlt away from your body. I once saw someone try to catch a dropped knife with his bare foot. 3 Keep knives sharpened. He succeeded point first. For example, a knife should not be used as a pry bar, can opener, chisel, punch, awl, scraper, or screwdriver. This is one I have trouble convincing my wife is true. 1 No. Always make sure the knife is sharp; A sharp knife is safer than a dull knife. https://www.mykidstime.com/.../simple-kitchen-safety-rules-for-knives Oct 16, 2018. Never leave a knife lying around where someone can get accidently cut. I guess these survival knives don’t go into the dishwasher. Keep the blade tip in contact with the board, raise the rest of the knife and slice into the food. Over the years, I have seen people do stupid things with their knives and end up hurt. Unlike a firearm, a knife can never be unloaded or made safe. Safe Knife Handle Tips: 1. One rule is true across all methods, though. Position the knife tip against the cutting board with the rest of the knife angled upwards, the flat side grazing your knuckles. 4 Place a damp cloth under a cutting board to prevent slipping of the board. I once saw someone try to catch a dropped knife with his bare foot. If you follow a few simple rules, you should never cause unnecessary injury to others or yourself. I believe that a knife is the single most important tool we can have in a survival situation. A knife can be dangerous if not properly handled, cleaned, or used. Inspect the tool before use. Keep in mind that you should always keep your fingers at a safe distance from the knife blade. For example, many professional chefs use a chain-link apron and glove on the non-knife hand. Use a sharpening stone, not a power grinder to sharpen your knife. Sharpen your knife. They are the backbone of an impeccable dish, giving optimum flavor and aesthetics. Take a look at these tips on practicing good knife habits and preventing injuries. Very sharp knives can easily cut skin, and dull knives can slip, putting you at risk for losing control and getting cut. Only use knives for their intended purpose. The right hold results in the right cut which in turn, ensures evenly … Required fields are marked *. Training, safe knife handling, protective equipment help save fingers (and dollars). Always handle your knife with care, remember it is a weapon. Top Rules for Safe Knife Handling in Kitchen First and foremost 'keep your mind on what you are doing'! Avoid using excessive pressure when cutting. Raise the rest of the knife upwards and slice into the food using in an ‘up and down’ rolling motion. The second best may be to wear a cut resistant glove. Your email address will not be published. PDF, 384.52 kB Document length. Always handle your knife with care, remember it is a weapon. Technique #1 for handling a kitchen knife: “the rolling technique” The tip or point of the blade should never leave the cutting board. Always practice to cut away from your body to avoid cutting yourself. Post jobs, find pros, and collaborate commission-free in our professional marketplace. They don’t require any rust-proofing oil coating and are safe … Last updated. the safe use of hand knives. For premium safety, understanding and perfecting the right hand hold when cutting must work in conjunction with the right care and storage of your knives. You must ensure that your employees are kept safe from harm so far as is reasonably practicable. Push down with both hands in one cut with firm pressure to slice through item. Place your guide hand into a claw position when cutting. The right hold results in the right cut which in turn, ensures evenly cooked ingredients that enhance the dish’s overall flavor profile. Safe use of knives in the meat and food industry How to reduce the health and safety risks of using knives in the meat and food industries. Make sure to use the right knife for the job ( List of knives used in the hotel kitchen). With a bit of practice and care, you’ll stay safe while handling your knives. Safe Knife Handling Practices 2. Sponsored by DayMark. The… will be the responsibility of _____. Use the right part of the knife when cutting – for example, when chopping use the back half of blade whereas when trimming meat, use the front section. Correct knife positioning and cutting are some of the first precision skills learnt in professional culinary school. read more. Provide knives made of stainless steel or carbon. Limit cutting above your head. Continue this up and downwards motion, using the full length of the blade to slice through the food. This article illustrates correct knife-holding techniques plus outlines proper knife safety including essential knife maintenance. Engineered ceramics have the added bonus of never rusting, and being non-magnetic, non-sparking, and chemically inert. Never try to catch a falling knife; step out of its way. Train all workers in the safe use of knives, cover topics such as: keep knives well maintained and sharp; do not leave knives in washing up water (wash them up and return them to … With a knife, the dangerous parts are the sharp edge and the pointed tip. Cut away from your body. Even it up by slicing a small piece off the top or bottom first, Position your guiding hand’s palm flat on the top of the knife spine towards the tip with fingertips splayed outwards to avoid injury. Never touch a knife’s blade. Don’t throw a knife to anyone. Support your local bookstore! Maintenance and replacement of safety knives, etc. 1. Good lighting, support for the item being cut and housekeeping are important factors in ensuring knife safety. Download PDF. Knife Handling Safety Tips Seek guidance and training on safe use practices. Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube. While it takes years of practice to develop knife skills to such standards, there are still many techniques you can master to create dishes worthy of acclaim. If your board slides around on the counter top, it’s not safe and it needs to be stabilized. Continue this up and down rolling motion, using the full length of the blade to slice through the food. Make sure the blade is sharp. Correct knife positioning and cutting are some of the first precision skills learnt in professional culinary school. 11. Keep your knife sharp. I like to moisten a kitchen towel, and place it under the board. Remember to keep your fingertips splayed and your palm firm upon the knife’s spine. File type and size. Do not try to catch it. Place the blade tip on the cutting board. It keeps you safe and your knives safe. Adjusting your grip on a knife will let you make more controlled and quicker cuts so you’re more efficient. Following these basic housekeeping rules may help to keep people safe when using knives: Make sure the floor surface is … No. They are the backbone of an impeccable dish, giving optimum flavor and aesthetics. Safe use of knives in the kitchen. Practicing safe knife handling is the best way to avoid cutting yourself. The guiding hand holds the food steady thus plays a vital supporting role. Cost me half a pint of blood and 6 stitches. Order your signed copy. For example, a small paring knife will … Make a claw shape with your guiding hand, curling your fingers inwards, Keeping this shape, rest your fingertips on the food item (effectively creating a ‘shield’ from the knife), Position your thumb low down on the food – this aids grip and stability, Depending on the size of the food item, rest your wrist on your cutting board for added control, Rest the knife against your knuckles, not your fingertips as you slice, After each cut, walk your fingers back slightly across the food item. A sharp blade cuts more Video Demonstration of a Job Instruction Breakdown (JIB) For Hire NEW. As you see, never cut anything toward your body. So not only that it stores your knives but it also keeps them safe and doesn’t leave room for accidents. Leon Pantenburg is a wilderness enthusiast and writer. Use all personal protective equipment required (including gloves). #1 Always handle your knife with care, remember it is a tool that has sharp edges. Rock the blade up and down while keep the tip stabilized on the chopping board. The guiding hand is also involved in the vast majority of accidental injuries so it is imperative you pay close attention to your hand positioning when holding your knife. Look at the picture above. As you can see all of these knife safety rules are just common sense, but occasionally we need to review them, since we all make mistakes at times. Here is a quick review of some the the basic knives used in the kitchen and how to properly handle them to prevent injuries. I have outlined some simple knife safety tips to use when in the field or whenever handling a knife. Always keep your knife sharp: a properly sharpened knife functions better than a dull one and is safer to use. 5 When interrupted, stop cutting and place knife down on a flat and secured surface. Always slice away from your hand – if the blade slips it is less likely to cut you. No. In a survival situation that small mistake that may be of no consequence in normal times, may become life threatening in a survival situation. Provide knives with handles that are comfortable to use. Ensure the food item is stable, cutting it in half or as required to create a flat surface. It also prevents the blade from slipping so you’re less likely to have an accident in the kitchen. At my butcher shop, one of the most important tools is the knife. Here are some procedures to follow in relation to this: Clasp the knife placing your thumb around the top of the blade, Wrap the remainder of your hand around the knife’s bolster, Rest your index finger on the blade on the side opposite to your thumb, Curl the remaining fingers loosely around the handle, Focus your grip primarily on the thumb and forefinger. Create a stable food base – even up odd-shaped small vegetables like carrots or rounded large root vegetables like onions by slicing a thin segment off the top or bottom. The use of knives is necessary in any food business and knowledge of how to use them properly cannot be underestimated. Here is how to choose one. 2 Never touch sharp edges of a knife blade. Let the knife fall, then pick it up. A great knife storage system that also allows you to save space is offered by this under cabinet knife block. If you drop your knife, let it fall. Keep your knife folded or sheathed when carrying or storing. We have an array of knives, from cleavers, breaking knives, butcher knives, and boning knives. Educate and train all staff in the safe use of any tool they may use. There is no greater example of what the finest knife skills can achieve than in Japanese cooking. Safe Systems of Work will be rigid and adhered to by the company, its employees and others under its control. Do not put a knife in a sink full of soapy water. Do not use a locking blade if the lock is malfunctioning. Knives are cutting tools, and sometimes weapons in the hands of professionals like combat soldiers, federal officers, law enforcement, and SWAT teams. Move your knife in a smooth “rolling” or “rocking” motion … Handling a knife: • Keep fingertips curled under the hand that is holding the food. In Your Hands Knives are often a part of any cutting operation line and can pose a safety risk to your employees if not handled correctly. Ensure you use the proper knife when employing such techniques and consider protective equipment. Keep your fingers and thumb tucked under to avoid and mishaps. Cut on a … KNIVES. Large vegetables and fruit such as pumpkin or melon, Ensure the food is secured in a stable position on your board. Your email address will not be published. Don’t attempt to catch it. While most sawing equipment comes with safety guards and kill switches, hand-held knives aren’t equipped with that luxury, and the safety of your employee comes down to knowing proper safe knife handling practices. Lesson learned: If you carry a folding knife in your pants pocket, take it out at night when you get undressed. Knife Handling and Safety Knives are useful tools for preparing food, but they can also be dangerous. A utility knife, sometimes called a box knife or carpet knife, is a small, lightweight knife that is used for cutting through cardboard, opening boxes, cutting ropes, and in craft work.There are different sizes and varieties of utility blades, all of which have sharp blades that can be retracted into the plastic or metal body when the knife is not in use. This page contains information and guidance to help you take steps to prevent knife accidents. Boneless chicken, beef, lamb or pork plus small and large vegetables such as broccoli or carrot, Sizing depends on dish – large chunks for curries, casseroles, stews etc, fine dice for consommé. Don’t attempt to catch it. It may seem counterintuitive, but a sharp knife is, in fact, safer than a dull knife. Boneless chicken, beef, lamb or pork plus herbs, Sizing depends on dish – rough mince for Bolognese or fine mince for Steak Tartare, Position the food in the center of the chopping board in a mound or heap, Position your cutting hand as mentioned previously, Position your guiding hand fingertips flat on the top of the blade tip. There are two techniques involved in the right knife grip and both equally important: The cutting hand is responsible for the knife movement, and exerting the optimum pressure for each cut. Therefore it is very important to follow safe knife handling procedures at all times. Knives are often a part of any cutting operation line and can pose a safety risk to your employees if not handled correctly. 1. Participants will have knowledge on Safe Knife Handling Skills and techniques on how to use, clean and store knifes. Remember, the key to good knife habits is to go slow, practice, follow proper safety guidelines and have fun! • Point the blade away from your body when cutting, washing, or drying a knife. So, we strongly encourage you to follow some basic rules about knife safety. Knife combat techniques are taught by professionals, and knives should always be used with extreme care. Don’t use a knife for prying. How to cut meat with bones Boned cuts of meat such as prime beef rib roast, baby back pork ribs or a whole side of beef or chicken require different techniques and knife skills such as deboning or butterflying. Board with the board kept safe from harm so far as is reasonably practicable but can... 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