Knife Safety

1. Culinary Knife Safety 1 PROPERTY OF PIMA COUNTY JTED, 2010

2. Bellwork • What are three common ways people cut themselves with a knife in a kitchen. • Take out a piece of paper and write your answer. • Be prepared to share your ideas.

3. Objectives • Define terminology • Demonstrate proper knife safety • Demonstrate proper knife sanitation/cleaning methods • Practice proper knife storage

4. Terminology • claw grip – method of holding food during cutting, characterized by curling the fingers inward and gripping the food with the fingernails; the side of the knife blade rests against the first knuckle of the guiding hand, keeping the blade perpendicular to the cutting board and fingers out of harm's way • guiding hand –the hand that controls the ingredient being cut • anchor–a no-slip mat or damp towel used to prevent the cutting board from slipping

5. Knife Safety Key Points Knife Safety 1. Stop - make sure no one else is within arm's reach2. Away- always cut away from your finger or other body parts3. Sharp- a sharp, clean knife is a safe knife4. Store - knives closed, in a sheath or knife block 5 PROPERTY OF PIMA COUNTY JTED, 2010

6. How to Hold a Chef’s Knife Click on link for video https://www.youtube.com/watch?v=20gwf7YttQM

7. Knife Safety Handling a knife Importance of the grip • Provides maximum control over the knife. • Increases speed and accuracy. • Prevents slipping.

8. Knife Safety Guiding Hand The hand that controls the ingredient being cut. Claw Grip • Method of holding food during cutting • Key Attributes • Fingers curl inward and grip food with fingernails • Knife blade rests against first knuckle of guiding hand • Blade remains perpendicular to cutting board

9. Knife Safety Anchoring • Anchor with a non-slip mat or damp towel underneath the board so it does not slip and cause injury.

10. Rock Cut or Rolling Technique

11. Up and down - Tap Chop

12. Cross Chop

13. Proper Care of Knives Wash • Always hand wash knives • Never leave your knives in the sink • Unseen knives can cause injury • Never wash knives in the dishwasher • hot water dulls the blade • handles can rot • rivets can become loose

14. Proper Care of Knives Sanitize- Wipe down knives during use. Use your sanitation rag/cloth.

15. Proper Care of Knives Storage • Always use a sheath if storing in a drawer; A sheath protects the blade from damage. • Knives can also be stored in a knife roll, block, or magnet.

16. Proper Care of knives • Types of cutting boards • Wooden • Resilient (they give a bit as the knife hits) • Must be hand washed and sanitized • Not allowed in most restaurant kitchens • Hard rubber and/or plastic • Can be sanitized in the dishwasher • Plastic isn’t very resilient and can develop grooves • traps bacteria • slows your knife down • Can dull knife blade over time

17. Cutting Board Sanitation • Always keep your board clean and sanitary. • Always wash your board in a three compartment sink to ensure cleanliness. • Thoroughly clean and sanitize your area after cutting chicken or other raw products on your board

18. Cutting Board Storage • Always store boards upright with space in between each board • Never stack boards

19. Closure Ticket Out • Get out a half sheet of paper. • List 4 precautions you should take while handling a knife. • Turn in your Ticket Out when you finish.