Knife Safety Tips

Dec 21st, 2012 | By | Category: show tips, the show
Slicing...away....

Cindy Demonstrates Cutting an Onion

Owning a chef’s knife doesn’t make you a chef, just as wearing a sparkly tiara doesn’t make you  a princess. But learning how to use that knife just might.

You’re on your own with the tiara.

When you know how to use a chef’s knife (or any knife) safely, you reduce the likelihood of  injuring yourself or bystanders while wielding your big blade.

With more time at the cutting board you might just develop the chops to be a darned good home cook.

If you have dreams of becoming a chef, then you’re ahead of the game.

Cindy Haenel is a chef instructor at the Central Market Cooking School in Austin, Texas where she teaches a very popular class called Knife Skills 101.

It’s a hands on class where participants gain the skills and confidence to use these important kitchen tools in the most effective and efficient manner. And everyone leaves class feeling like and Iron Chef.

Cindy shares her top knife safety tips.

  • Use common sense: If you think you’re about to cut yourself, stop the knife.
  • When cutting, focus on knife and guide hand only.
  • Relax, but stand up straight.
  • Be sure you use a sharp knife and one that’s sized right for  your hand and height (taller folks use longer knives).
  • Don’t crowd the cutting board; stand far enough back so you can extend your arm.
  • Keep your feet shoulder width apart when at the counter using your knife.
  • Grip the bolster of the knife; do not use your index finger on the knife’s spine.

 

Holding Knife the Wrong Way

Holding Knife the Wrong Way

Holding Knife the Right Way

Holding Knife the Right Way

 

  • Keep your wrist straight and blade will stay straight while using the knife.
  • Tuck in fingertips on the guide hand. If you can see your fingertips, you can cut them off!

 

How to hold produce

How to hold produce

How to cut produce

How to cut produce

 

  • The guide knuckle should always touch the site of the blade.
  • The tip of the knife should hit the board first , and then is it away…away…and down.
  • Bring the knife back toward you and slightly move the guide hand simultaneously with the side of the knife.
  • No scraping the edge of the knife sideways on the board as it dulls the blade terribly.
  • Never walk around with a knife in your hand. Set it down unless you are using it.
  • Wash and dry knives by hand after use.
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