Get a good knife. Use heavy, well-balanced knives with secure handles, and get them sharpened regularly. Many kitchen-supply stores will either provide sharpening services on-site or be able to tell you where to get your knives sharpened.
Know what each knife’s purpose is. For example, smaller “paring” knives are good for peeling vegetables, while serrated knives are good for slicing bread. Don’t try to make a knife do more than it can – such as cutting through bones – the blade may snap. For a guide to the different kinds of knives, visit this link.
- Know how to use your knife.
- Always use a cutting board – never the kitchen counter, plates, or steel surfaces. Choose a cutting board that is large and solid with plenty of space for cutting. Place a damp towel beneath the cutting board to keep it from sliding while you chop.Protect your fingers while you work with a knife. Curl your fingers under and position them on top of the item that you are working on. As you slice, the knife should follow your knuckles. Never try to catch a falling knife or cut anything in your hand.
- Store knives in a knife holder, never loose in a drawer.
- Clean your knives immediately after using them to keep them sharp.
- Know how to treat minor cuts.
- Keep a first aid kit on hand in the kitchen in the case of minor cuts. If you are at all concerned about a cut – if it is deep, very painful or if pieces of the knife are embedded in the cut – visit your local emergency room immediately.