Kitchen Safety Tips: Handling Knives

Kitchen Safety Tips: Handling Knives

Kitchen Safety Tips: Handling Knives

An active restaurant kitchen is a hazardous place to work in. There are many sharp edges, hot pans and pots, breakables, boiling oils and acids, fire and a lot of people moving around in a hurry. An incredible level of coordination is required in a good, busy, professional kitchen. And attention to safety, both for your own and your co-worker's are vital.

Knives (and other sharp objects) are probably one of the two most precarious things around the kitchen, the other being fire (and other hot things).

Here are a few Knife Safety tips to prevent accidents in the kitchen:

* Keep you knives sharp. Dull knives require more effort to carve or chop. If you slip, there is all that energy to cut anything in its way.

* Keep a close attention where the edge of your knife is pointing.

* Do not put sharp knives loose in drawers. Not only will the knocking around spoil the blades, but someone may reach in and cut himself inadvertently.

* If you are handling a sharp tool and accidentally drop it, move back and let it fall. Do not try to catch it! Most people would naturally catch falling objects which is very treacherous in this case.

* For dirty knives, do not leave it in the dishwasher. Wash the knives separately with proper attention. Some may put their hands in the dishwater and sever themselves with the submerged knives.

* If you are using an automatic slicer, be sure to be wearing the right protective clothing and equipment. And always be aware of what you are doing. It is so easy to lose one or two fingers.

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