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Knife Safety in the Commercial Kitchen

Knife Safety in the Commercial Kitchen

Professional cutlery, though essential in the kitchen, may pose an increased threat of injury to employees who have not been properly trained. Knowledge of how to correctly handle kitchen cutlery creates a safer and more efficient kitchen environment. Check out the tips below for more information:

Use Your Knife For Its Intended Purpose

Kitchen cutlery is for cutting food only. Using your knife on other materials may dull or even break your knife and risks injury to yourself.

Always Use A Cutting Board

A cutting board will provide a safe, stable surface upon which to cut foods. Cutting boards are more hygienic, improve control, and help save your counters from unwanted nicks and cuts.

Cut Away From Body

Cut in a motion that points away from your body. This way you are less likely to cut yourself in case you or your food slips.

Sharpen blades regularly

A sharp blade slices through foods with less effort than a dull knife, which may slip off the food and cut you. Keep knives sharp with knife sharpeners.

Let a falling knife fall

If a knife is falling, you risk injury by putting out your hand to try and catch it. Let it fall (be aware of your feet) and then pick it up off the floor once it has stopped moving.

Clean Immediately

When washing a knife, do not leave it in a dish sink where employees might unknowingly grab it and cut themselves.

Store knives safely

Be sure to set knives down on counters away from edges so they do not fall on the floor. Store knives in a knife block or knife rack when possible, as storing them loose in a drawer may cause accidental injury.

Stay in control

At all times, be in control of your blade, your body, and the food you are cutting.