Handling a knife: Keep fingertips curled under the hand that is holding the food. Point the blade away from your body when cutting, washing, or drying a knife. Always use a cutting board. Secure your cutting board with a damp paper towel or non-slip mat.
What you must do
You must ensure that your employees are kept safe from harm so far as is reasonably practicable. You must assess the risk of your employees being cut by knives and take reasonable precautions.Â
Ways to minimise the risk
- Train employees in the safe use of knives and safe working practices when sharpening them
- Use a knife suitable for the task and for the food you are cutting
- Keep knives sharp
- Cut on a stable surface
- Handle knives carefully when washing up
- Carry a knife with the blade pointing downwards
- Store knives securely after use, eg in a scabbard or container
- Use protective equipment as required. For deboning, it is recommended that a suitable protective glove is worn on the non-knife hand, and a chainmail or similar apron is worn.
- Leave knives loose on worktop surfaces where they can be accidentally pushed off
- Try to catch a falling knife
- Use a knife as a can opener
- Carry knives while carrying other objects
- Engage in horseplay with a knife
- Carry a knife in your pocket
Skill: How to use a knife safely
FAQ
What technique is used when handling a knife?
How do you keep a knife safe?
Always keep hands away from the blade of your knife – the knife has a handle for a reason! 3. Safety in sight When washing dishes, never leave a knife in the sink or washing bowl when filled with soapy water. Unfortunately, placing hands into soapy water containing a knife is one of the most common causes of injury in the USA. 4. Fall back
How do you keep a knife from cutting you?
Ensure that the blade is not pointed towards your hand when giving the knife to someone because this can cut you. Never throw the knife, whether it is at someone or into the kitchen sink. Lay the knife on an even, flat surface. Always put the knife away when you are done with it. Never wave a knife in the air.
What knife safety tips should foodservice professionals learn?
From cheese knives to Japanese knives, selecting the right knife for the task is one of the most fundamental knife safety tips that foodservice professionals should learn. Making this choice can be overwhelming because of the wide variety of styles, shapes, and sizes of commercial knives.
How do you handle a knife properly?
Never throw the knife, whether it is at someone or into the kitchen sink. Lay the knife on an even, flat surface. Always put the knife away when you are done with it. Never wave a knife in the air. You never want to handle the knife improperly. This could result in either you getting cut or someone else.