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  Handing Knives Safely in the Kitchen

When it comes to handling knives in the kitchen, it's important to be thinking about safety around all corners-figuratively and literally. A good rule for any kitchen, commercial or small business, is to get in the habit of saying "Knife, corner!" in a firm but normal level voice. (Yelling it loudly may scare staff or even guest.)

How to Handle a Knife Safely

First off when carrying your knife around the kitchen it's important to always grasp the handle with the point down and facing the backwards. Hold it close to your side and angle the knife slightly outwards. This way, if someone surprises you in the kitchen the knife will not be in any position to cause you or them harm.

How to Cut with a Knife Safely

When using your knife to cut, grasp the handle firmly with your thumb and fore finger holding the metal of the knife. The most common mistake made when cutting with a knife is to hold onto the whole knife handle while cutting your produce and meats. This does not allow for balanced cutting angle. It can also lead to the knife slipping out of your fingers more easily. Make sure when you are cutting, the knife's edge is always pointing away from you. If you find it pointing towards you, reposition the object you are cutting to remedy this.

How to Clean a Knife Safely

Cleaning your knife is important for sanitation purposes and to maintain a sharp looking knife. I always have a bleach bucket set up by my workstation specifically for my knife, to make it easy to keep clean while I work. Constantly wiping your knife down with a bleach rag works as well.

Your bleach water should be a 1:100 part solution. If your can smell the bleach, it's at a toxic level. A rule of one capful of bleach per one gallon of water is an easy way to prevent poising yourself or your customer. If you use a sanitation solution, you should also have test strips available to make sure the solution is used properly and effectively.

How to Protect Your Knives

At the end of the day, I always rub a slice of lemon along both sides of my knife to remove any stains that may have been left by oxidizing. This happens mostly with stainless steel knives and carbon-based knives. Never run your knife through the dishwasher. It dulls the knife and also may create cracks in the knife handle or knife base where bacteria can get trapped and grow. If you feel your knife is extra dirty, wrap it in a wet bleach towel and leave it for three minutes. Wipe it off completely. Hand wash it with hot soapy water then rinse it off with hot water.

Using knife protectors is a good way to maintain a sharp edge on your knives. These can be found in the kitchen supply section in most stores. I always clean my knife before and after using one to protect sanitation.

You will find a great selection of Quality Restaurant Grade Knives at Gateway Restaurant Supply