Keep fingertips curled under the hand that is holding the food. Point the blade away from your body when cutting, washing, or drying a knife. Always use a cutting board. Secure your cutting board with a damp paper towel or non-slip mat.
Avoid using a dull knife as they're unsafe and can cause fatigue. Never leave your knives soaking in water. When you're finished using them, wash them and store them away. Don't use your knives with wet hands.
The first rule of knife safety is always to cut away from your body or from another person. There is always the possibility of an accident or the blade sticking or slipping. Observe the same rule when sharpening blades. Cut away from you.
Once you've cut a bite of food, place your knife at the top of the plate. The knife's blade should face you — leaving it pointing toward your table guests could come off as an insult.
What are the risks of using knives? The most common type of injury is cuts to the non-knife hand or arm. Knives can also cause sprain and strain injuries when they're not sharp because they require extra force to cut.
The blade remains engaged and continues to cut, held in place by the friction created by the box. The blade retracts automatically when the knife extends beyond the box, drastically reducing injuries.
Many types of knives are used in a foodservice kitchen, and most all of them have the potential to cause injuries if they are not used correctly. Proper knife training minimizes the risk of personal injury and keeps your kitchen running smoothly.
What are 3 health and safety rules that you should follow when using a craft knife?
Always make sure the material to be cut is held firmly on a stable surface. Keep your 'other' hand behind the cutting blade at all times. NEVER cut towards your body/hands. If necessary, secure work with pins or tape.
Use the Correct Personal Protective Equipment for the Job:
Wear safety glasses when working with any hand tools, including knives. 2. Wear a leather glove on your free hand while cutting with a utility knife. This will afford some protection if the knife slips toward the hand holding the work.
The Slice micro-ceramic-blade tools are ideal safety knives for cutting plastics, paper, or any other thin material. Because the tiny blades are extremely unlikely to penetrate skin, these tools are favorites with adults who have impaired motor skills or limited dexterity, and those who work with children.
The blood circle, also known as a safety circle, is a term used in Scouting to describe the area within the radius of the arm and blade length combined, when using a knife, saw or axe. This area can be envisioned as a sphere with a person and a sharp instrument at its center.
