Knife Safety

1. The safe use of knives is imperative for obvious reasons. Knife Safety Since you will be using a knife, It makes sense to take some time to talk about knives. High-quality knives are expensive, but will last upwards of 20 years whereas a cheap knife will be need to be replaced more often, depending on use. Ours should last 2-3 years. A few thoughts to know A forged, high-carbon, stain resistant, steel-bladed knife is the best buy. It should feel heavy but balanced in your hand. The strong metal will maintain a sharp edge. A honing block or grinding wheel can be used to keep knives sharp. A dull knife is more dangerous than a perfectly sharpened knife, as a dull knife may slip as you struggle to cut with it, and be dangerous. Most kitchen accidents are knife related.

2. Always Use the right knife for the job Many knife injuries occur when laziness induces us to use the knife at hand rather than the correct knife for a job. Place your knife inventory where it is easily accessible so you won’t be tempted to make this mistake.

3. Remember… A sharp knife is a safe knife. • Using a dull knife is an invitation to disaster. If you try to force a dull knife through the surface of a food product, it’s more likely to slip and cause an injury. Also: if you do happen to cut yourself, a sharp knife will result in an easier wound to attend to.

4. Knife Tips • Always hold a knife by its handle, never the blade • If you should happen to drop a knife, don't try to catch it. Step back alertly and wait until the knife comes to a complete rest before picking it up. • Keep your mind focused on the job when using a knife • To pass a knife, turn in around holding the topside of the knife and lay it down. Allowing another to pick it up.

5. Knife Safety • Stop and think about how you are using a knife and where the knife is being stored. • Use • – A knife is used for cutting, and cutting only • – Never use a knife as a screw driver or prying tool • – Always make cuts away from your body • – Do not use too much pressure to cut • – Never use a defective knife – such as one with a broken handle, blade or lock system • – Always be sure the knife is sharp • – Dull knives lead to injury because more pressure is needed to make cut and this can result in slips • – Never throw a knife

6. Protection • – If you have to make cuts close to your body, be sure to wear the proper PPE to avoid injury • – Mail gloves are available for certain cutting applications • Storage • – Always carry a knife in its sheath • – Never leave a knife uncovered on a table or workbench • – Always store the knife with the cutting edge down or covered • First Aid • – Treat even the smallest cut • – Blood Poisoning or infections can develop if cuts are not treated properly • Make sure you are using the right knife for the job. A good sharp knife should cut without difficulty, allowing you to get the job done quickly and safely.

7. Never Never, ever grab a falling knife. • The best way to avoid having to think about this rule is to make sure your knife is always completely on your work surface, without the handle sticking out into traffic areas. Inevitably, however, it will happen from time to time that you or someone else will bump a knife handle, resulting in a falling knife. We all have a natural instinct to grab for anything that’s falling. You must overcome this inclination. Remember: a falling knife has no handle. • Just get your hands and feet out of the way.

8. Always Always cut on a cutting board • Don’t cut on stainless tables, metal, glass or marble. This will ultimately damage a knife’s edge. And our tables.

9. In the very best knives The tang will run the full length of the handle This lends balance and durability to the knife’s construction.

10. In the very best knives • Another sign of quality is a bolster that is an integrated part of the blade, rather than a separate “collar”.

11. Always Carry a knife properly. • If you’re carrying a knife through the lab, especially a busy lab, there are often people working in multiple tasks everywhere. • You must get used to the idea that the only way to walk with a knife in hand is to carry it pointed straight down, with the blade turned towards your thigh. • Keep your arm rigid. You don’t want someone going to the emergency room with a puncture wound from your knife.

12. Never Never, ever put a knife in a sink full of water. • In addition to soaking probably being bad for your knife handle, putting a knife in a sink full of (likely soapy) water is just asking for trouble. • Wash your sharp knives by hand (not in a dishwasher!) and put them away immediately.

13. Always Always cut away from - never towards – yourself. • Sometimes this is a hard rule to follow. Again, don’t be lazy! • If the angle is wrong, turn the product around. Or turn your cutting board around. • By the way - if your cutting board doesn’t have rubber feet, or is attached to the surface, you should place it atop a damp kitchen towel to make sure it doesn’t move while you’re cutting.

14. Cleaning the knife in our lab • Clean both sinks thoroughly 1st • Never put knives into the sink covered with sudsy water. • Place the knife in a basket in the knife sink • Run 3 inches of hot water in the sink over basket w/ closed drain • Use one pump of cleaner • Use care & a brush when hand-washing knives in soap • Place knives in another basket in the rinse sink • Use 2 caps of Clorox in hot water rinse to the fill line marked • Store knives properly in the knife rack to air dry

15. A few reminders… Always • Always walk slowly and carefully with a knife • Always walk with the knife tip pointed down • Always keep the tip down when we are discussing procedures at the cutting board • Always keep your knife sharp, a dull knife is dangerous

16. Here are a few more tips for knife safety to remember… • Always cut with the blade of the knife angled away from you. • Never try to open a can/bottle with a knife or use a knife as a screwdriver. • Always use a cutting board and keep it firmly in place • Never cut on the stainless tables. • Never cut anything that is placed in your hand. • Never horse around with any knife. • Always walk with your knife blade at your side tip down. Never walk with the knife outward Never swing or wave a knife

17. TRAIN YOURSELF TO BE CAREFULSOON YOUR CAREFULNESS WILL BECOME A HABIT! Accidents Were never meant to happen!