WHEN HANDLING A KNIFE

• Cuts and lacerations are some of the most common injuries reported in restaurants. These types of injuries can be reduced by implementing some simple strategies.
• Keep knives sharp (dull knives are unsafe and cause fatigue)
• Never leave knives soaking in water
• Make sure your hands are dry and the surface you are working on is not slippery
• Place a non-slip pad under cutting boards
• Always use a cutting board. This will aid in keeping knives sharp
• Keep fingers tucked in on the hand that’s holding the food when cutting
• Direct your knife strokes away from your body when cutting
• Hold the knife firmly with your dominant hand
• Never try to catch a falling knife, instead step back and warn others

WHEN NOT HANDLING A KNIFE

• After using a knife, clean it immediately and put it away
• Carry only one knife at a time, tip pointed down at your side
• Store knives securely in a knife block or in an appropriate rack with the sharp edges pointed away from you
• When you stop cutting, place knife in a flat safe place
• Never leave knives soaking in water