Although you may think differently, there is a pretty good possibility that you do not really know how to handle a knife in a proper way. If you talk with any chef that has an experience you will be told about hundreds of different accidents they saw with handling knives and cutting tools in kitchens. Knives are not toys. Even those fit for a chef can seriously injure you when you do not use them correctly. A knife should never be used to open jars, bottles, cans or anything else. You cannot use it as a screwdriver. Using the knife correctly is highly important in the kitchen and practically everywhere else.
There are so many safety tips that can be offered about how to properly use a knife but the following ones are the most important.
Your Dominant Hand
Most people have one dominant hand. This is the one you have to use when you are using your knife. For instance, if you are left-handed, the knife should only be held with the left hand. Blade angle needs to be away from the user. Try to never slice something in body direction as the possibility to be cut dramatically increases.
Hand Holding
So many cut different foods or items while holding them. This is a huge mistake. It is important to use the cutting board every single time and use damp cloths under it so that it will not slide while you dice, chop or slice.
Knife Sharpness
The knife that you use has to be as sharp as possible. If the knife is dull it automatically becomes more dangerous. Dull knives can easily slip or jump from cut items. That can easily cause a serious injury. Honing stones or knife sharpeners are always necessary for the kitchen.
Passing The Knife
Passing the knife to another person is dangerous and most people have no idea how to do this right. There are people that hold the knife by the handle while others hold it by the blade. Both of the methods are incorrect and accidents are just one step away. If you really want to be safe when passing knives, put them on tables with edges away from the individual that is to receive them. Then, the other person can easily pick up the knife.
Knife Carrying
As you walk around your kitchen, you have to be sure that the knife is not carried loosely right in front of you. Always carry knives by the handle and to the leg’s side. The sharp edge needs to be facing your back.
Knife-Washing
It is a really good idea to always hand wash your knives after every single use. Never use sinks or dishwashers as you can cut yourself or others can cut themselves without realizing it since they do not know the knife is there.
Using The Right Knife
The last advice we should offer is to always be sure you are going to use the right knife for the job. There is a clear reason why there are many different knife types. Using the right knife will guarantee the work is done properly and the possibility to be injured is reduced.
In India, we avoid using chopping boards many times and are used to chopping vegetables hand held. Especially for this reason, these are some really great tips about how to use a knife safely!!
Indeed, knives are dangerous and require proper handling. I can’t count the number of times I’ve accidentally cut my fingers. To be honest though, our household isn’t savvy with the right knives to use! We only have like 2 types of knife, a butcher’s knife and one with a more pointed end haha. Knife sets always baffle the hell out of us, we always think that as long is cuts your meat and veggies the way you want it, that’s good enough! Hehe
I’m guilty of not using the right knife for the job sometimes – I just use whatever is within reach to get any chopping job done in the kitchen. I would love to have the magnetic knife holder that I saw in Denmark when we went there for vacation. I might have seen it somewhere here in Manila as well but I already forgot. With a curious toddler at home, knife safety is really important and something I need to pay attention to.
Definitely. I’m somehow a klutz and my boyfriend is the one scared for me whenever I hold knives. Now, I have been holding it properly and can successfully chop ingredients without getting wounded at all. Or even minor scratches! Tbh, I’m quite amazed with those chefs who chop as if there’s no tomorrow!