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Knife Safety Tips: 12 Rules Every Cook Should Know
What is the most important knife safety rule? Keep your knives sharp. A sharp knife cuts with less force, so it's less likely to slip off food and into your hand. A sharp, well-balanced chef's knife with a secure handle, like the Dalstrong Gladiator Series 8" Chef's Knife ($79), with its full tang and triple-riveted handle, plus a ceramic honing rod ($79) to keep it keen, covers the basics.
Here are the knife safety rules professional kitchens teach on day one.
12 knife safety rules
- Keep knives sharp. Dull knives slip. Hone often and sharpen every few months; see how often to sharpen.
- Use a stable board. Put a damp towel or non-slip mat under it.
- Make a flat side. Cut round foods like onions and potatoes in half first so they sit flat.
- Use the claw grip. Curl the fingertips of your guide hand under and rest your knuckles against the blade.
- Hold the knife properly. A pinch grip gives the most control; see how to hold a chef's knife.
- Don't catch a falling knife. Step back and let it drop.
- Carry it point down at your side, edge facing behind you, and say "behind" or "sharp" in a busy kitchen.
- Never leave knives in a sink of soapy water. Someone will reach in blind.
- Wipe from spine to edge, never along the edge with your fingers.
- Use the right knife for the job. Don't pry, open cans or chop bone with a thin chef's knife; use a cleaver or scissors.
- Store knives safely, in a block, on a strip or sheathed. See knife storage ideas.
- Scrape with the spine, not the edge, when moving food off the board.
Knife safety for kids
Start with soft foods like bananas and cooked potatoes, teach the claw grip first, and supervise every time. Move up to a small, sharp knife once they've got the basics; a sharp small knife is safer than a dull one.
What to do if you cut yourself
For a minor cut, press gently with a clean cloth or bandage and raise the hand until the bleeding stops, rinse the wound under running water, then cover it with a bandage. Get medical care for deep cuts, bleeding that won't stop, or signs of infection, and check whether you need a tetanus shot for a deep or dirty wound. See the Mayo Clinic's first aid for cuts.
Safer knives
Chef's Knife 8", Gladiator Series, ELITE, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. Full tang, triple stainless steel rivets and a bolster that guards your fingers.
Chef's Knife 8", Shadow Black Series, NSF Certified ($119). Spec sheet: 7CR17MOV-X stainless steel, 58+ HRC, 8–12° edge, black titanium nitride coating, G10 handle. A textured G10 handle that stays grippy with wet hands.
Professional Kitchen Scissors, 420J2 Stainless Steel ($79). Forged of 420J2 stainless steel. Safer than a knife for opening packaging, trimming fat and cutting poultry backbones.
FAQ
What is the most important knife safety rule?
Keep your knives sharp. Sharp knives need less force and slip less. A honing rod, like the Dalstrong 10" Ceramic Honing Rod ($79), keeps the edge keen between sharpenings.
Why is a dull knife more dangerous?
A dull knife needs more pressure and is more likely to slip off the food and into your hand.
What is the claw grip?
Curl the fingertips of your guide hand under and rest your knuckles against the flat of the blade, so the edge can't reach your fingertips.
Should you catch a falling knife?
No. Step back and let it fall.
