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Knives 101

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Knife Safety

  • Always cut away from yourself. Use knives for cutting and slicing, not as can openers or screwdrivers.
  • Always use an appropriate, firmly fixed, cutting surface. A damp towel under a cutting board keeps it from sliding around the countertop.
  • Keep your knives sharp. A dull blade can be more dangerous than a sharp one.
  • Use the right knife for the right job: paring knives for paring, boning knives for boning, etc.
  • Hand-wash your knives. Never soak a dirty knife in a suds-filled sink. Not only can soapy water dull the blade and cause the wooden handle to split and warp, it's dangerous to have a sharp blade lurking invisibly beneath sudsy or murky water.
  • Always hold a knife by the handle. Draw the knife away from you to cut and slice, using the full length of the blade.
  • Carry knives blade down, and store knives in blade-down position.
  • Store knives with their blades covered, if possible. Knife racks, sheaths, or blocks are best. When storing in a utensil drawer, keep knives in a separate compartment to protect them and your fingers.
  • Never wash knives in the dishwasher. Dishwashers ruin knife blades, loosen rivets, and cause cracks in the handles.
  • If you drop a knife, let it come to a complete rest before you attempt to pick it up. Never grab for a falling knife.

Continued on page 6:  Knife Know-How

 

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