Poor knife techniques and untidy work methods are often a cause of accidents in the kitchen follow the rules below:
Store your knives in a specially designed area when not in use, e.g. in a box, case, wallet or a magnetic rack. Storing loose knifes in a draw can damage the blade and cause injury's.
When moving knives, transport them in the appropriate box, case or wallet. Never leave them loose this avoids accidents at the work place it also stops you getting into trouble by the police when carrying your knives to and from work.
When carrying knives always point the blades down and hold by the handle and close by your side. Work colleges can be unfortunately stabbed if this rule is not followed.
If passing a knife to a co-worker always offer the handle and not the blade or this will cause accidents or even injury's.
Never leave a knife balanced on the edge of a work surface.
Never try to catch a falling knife always let it land on the floor or this will also cause a accident or even injury's and clean your knife after its fell on the floor and resharpen.
Never use your knife as a tin opener or screwdriver this can shatter, snap and even damage the blade.
Never use a blunt or a greasy handled knife this will cause injury's and accidents.
Its recommended to use color coded handled knifes o prevent cross contaminated
Red: raw meat
brown: cooked meat
blue: fish
green: fruit vegetables and salad
yellow: poultry
white: dairy
Only ever use a knife on a chopping board to prevent damaging the blade and work surface and also have a damp cloth underneath the board to prevent it from moving.
When using a knife clean after every use and sharpen afterwards make sure knife is full dry before sharpening it.
Never leave a knife in the sink this can cause accidents and injury's, always wash it and put it away immediately.
If passing a knife to a co-worker always offer the handle and not the blade or this will cause accidents or even injury's.
Never leave a knife balanced on the edge of a work surface.
Never try to catch a falling knife always let it land on the floor or this will also cause a accident or even injury's and clean your knife after its fell on the floor and resharpen.
Never use your knife as a tin opener or screwdriver this can shatter, snap and even damage the blade.
Never use a blunt or a greasy handled knife this will cause injury's and accidents.
Its recommended to use color coded handled knifes o prevent cross contaminated
Red: raw meat
brown: cooked meat
blue: fish
green: fruit vegetables and salad
yellow: poultry
white: dairy
Only ever use a knife on a chopping board to prevent damaging the blade and work surface and also have a damp cloth underneath the board to prevent it from moving.
When using a knife clean after every use and sharpen afterwards make sure knife is full dry before sharpening it.
Never leave a knife in the sink this can cause accidents and injury's, always wash it and put it away immediately.
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