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.