Kitchen Safety: Preventing Cuts from Knives

Kitchen Safety: Preventing Cuts from Knives

Kitchen Safety:
Preventing Cuts from Knives Knife usage, cuts — that’s probably one of
the most common accidents we see in a kitchen. It’s making sure that you’re
trained properly with a knife. Using a knife is a skill. You can learn,
but, you know, someone has to show you. Before working with a knife,
set up your workstation. Use a clean, damp cloth to secure
your cutting board on the counter. Make sure you’ve got a good stance. You know, I was always trained to, you know, make sure
you’re well positioned in front of the board. So you know your feet are shoulder-width apart, you’ve got a good stance. Store knives in a proper knife rack, block, or knife bag. A sharp knife is a safe knife. A dull knife will slip off
of food and then slip into your finger. Maintaining knife sharpness is very, very important. When storing knives in a knife bag, use knife guards. Most knife accidents are a result of using a dull knife
or the wrong knife for the job. In addition to having a great education about how to use a knife, how to appropriately grasp the item in the
opposite hand; your fingers curled back so that your knife blade is against your knuckles and not your fingertips because peeling a knuckle is generally less bad than chopping off your finger tip. Hold the knife with your dominant hand.
With your other hand, hold the item tightly, curling your fingers inward so your
knuckles protrude. Always cut away from your body when
trimming or deboning. You know if you’re in the middle of doing something, you’ve got a sharp knife in your hand, and you’re doing some work chopping something
and somebody comes in and starts talking to you, just stop what you’re doing for a second, have the conversation, and then continue what you’re doing. If you get distracted or interrupted
while using a knife, put it down. Don’t use a knife unless you can focus on the task. Always place knives with the blade facing
away from you. If you have to carry a knife to another station, hold it close to your side with the blade facing down. Bend your elbow so the knife isn’t so low that it could stab your calf as you walk. Always announce when you’re moving with a knife. Definitely point down at your side if you’re just carrying the single knife — making sure that the people around you are aware that you’re moving a sharp object near them — by either letting them know “behind” or that you’re sharp and behind them. Clean knives immediately after using them. Or place them in a labelled container near the sink. Don’t put knives in the dishwasher. Wear cut-resistant gloves whenever you can. And don’t use a knife as a substitute for another tool.

7 thoughts on “Kitchen Safety: Preventing Cuts from Knives

  1. I've been working in kitchens for 2 years now and until today only had one cut and it didnt't require stitches. Today however I slipped doing something basic and I needed 8 stitches across 2 fingers. I cut them to the bone. I got complacent due to being used to doing the same thing everyday. Always pay attention. I'm out of work for 2 weeks and have a serious injury. It's so easy to do.

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