If you do not want that we track your visit to our site you can disable tracking in your browser here: We also use different external services like Google Webfonts, Google Maps, and external Video providers. Her hands clenched the black handle of a knife, its bloodthirsty edge pointed towards me as if to deliver judgment. There are two basic grips: the handle grip, and the blade grip. Will they do? First and foremost 'keep your mind on what you are doing'! Click to enable/disable _ga - Google Analytics Cookie. The grip is strong, but without so much control. Safe Knife Handle Tips: 1. Practice Proper Knife Cutting Techniques. The tang is the metal part of the blade that extends into the handle. The following safety guidelines should be implemented whenever your employees are required to use hand-held knives: The above safety guidelines will help keep your employees safe when handling knives. Make sure to use the right knife for the job (List of knives used in the hotel kitchen). See you around and happy Hoteliering. Pinch Grip - Used for Chef's Knife Obvious advice from a knife sharpener company, we know, however, it’s our #1 tip for a reason: a dull knife is a dangerous knife. This method is used when cutting with the tip of the blade, like boning out a chicken breast. 7. Bolster - The bolster is the band that joins the blade of the knife to its handle. Click to enable/disable Google reCaptcha. Knives should always be kept sharp. Cut away from your body, not toward it, I have seen people hurt by making this simple mistake. The Handle Of A Knife. When it comes to knife safety, there is only one simple rule: Don’t cut yourself. A dagger made from an old file. When used and maintained properly, a kitchen knife is a safe, effective tool. 218 20th Ave, Roseville, IL 61473 Phone: 309.588.4803. Make sure to cut on a cutting board or similar surface. 3 Use a knife only for its intended purpose; use the appropriate knife for the cutting job. Razor-sharp objects such as knives, open up fire through the oven, electric appliances, along with bacteria around the kitchen. This site uses cookies. It will not be possible to use a knife properly if it does not have a good handle. Even if the cutting edge is dulled, the point can still be dangerous. Y. Fusion Tech designs and manufacturers custom solutions for the food processing industry, as well as agriculture, transportation, and renewable fuels industries. Keep your knife sharp. Our tables are constructed of high-grade stainless steel and are durable enough to meet the most demanding environments. Handling knives in the kitchen requires special care, both for health and safety reasons. We need 2 cookies to store this setting. Knives are often a part of any cutting operation line and can pose a safety risk to your employees if not handled correctly. Fusion Tech provides food processing plants with high quality poly-top cutting tables. Different knives serve different purposes. When carrying the knife make sure to hold it parallel to and right against your leg as you walk. Grip the knife with your dominant hand so you have the most control. Make sure to keep the handle of the knife … Rusty and cheap, with the honed edge glinting. Curl your fingers under and hold the food with your fingertips when chopping. If you are cooking with friends, make sure they know how to use knives properly as well. Store your knives safely in a butcher's block or drawer, putting them away right after washing. Click on the different category headings to find out more. If you work with many soft ingredients, you may want to sharpen your knife … A chef's knife (also called a French knife) has a broad, tapered shape and a fine sharp edge. 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Here are some tips for staying safe while using knives. We may request cookies to be set on your device. Technique #1 for handling a kitchen knife: “the rolling technique” The tip or point of the blade should never leave the cutting board. I did a bit of research into what the different types of handles are, and what the advantages and drawbacks are for each handle material. A heavy duty, stainless steel table is secure enough to provide a stable cutting surface and, if designed correctly, will help keep liquids and byproducts from spilling onto the floor. An old SS dagger. Changes will take effect once you reload the page. You can also change some of your preferences. 2. Inspect your utility knife often and ensure that the handle is sturdy. Always keep the knife clean, dry and sanitised (if required). Make sure to watch our Using Knives & Kitchen Safety videos to see our tips demonstrated. But if you like to cook every day and experiment with different meals, a larger range of professional Japanese Honshu steel knives will suit you better. The bolster provides balance for the knife and also helps to protect the hand from getting in the way of the knife edge. Once you get the basic gist of it, knife handling and prep work is very relaxing. Essentially, the types of kitchen knives you nee… Chefs must work with the best available tools and the right blade will allow you superior precision and skill. Handles are made using various materials. Provide guarding on slicing machines, for example a thumb guard to cover the blade at the far end of each cut. Ensure butchers' steels for knife sharpening have hand guards. Another great way to protect your employees is by equipping your processing line with proper cutting surfaces, specifically a poly-top cutting table. A nice kitchen knife will cost you a hefty sum, but it'll reward you with the easiest chopping experience of your cooking life. Press your thumb against the side of the blade right where it meets the handle. Click to enable/disable essential site cookies. To balance sharpness and durability, most knife blades are designed with a 20-degree angle on each side of the cutting edge. Avoid Using a Utility Knife for Unsuitable Tasks. Never put a knife in a sink filled with soapy water. Move your knife in a smooth “rolling” or “rocking” motion starting at the tip and rolling to the heel; cutting down and through the foodstuff. However, because that knife is moving fast, be extra careful about your fingers. Knives are almost an extension of a cook's hand so make sure you get the best ones your budget can buy. The index finger and thumb should be opposite each other on either side of the blade while the remaining three fingers are sort of loosely curled around the handle. In knives with synthetic handles, the tang may not be visible. It is designed so it rocks on a cutting board as it cuts food. Check to enable permanent hiding of message bar and refuse all cookies if you do not opt in. You should be gripping the knife mainly with the thumb and forefinger. Click to enable/disable _gid - Google Analytics Cookie. We provide you with a list of stored cookies on your computer in our domain so you can check what we stored. Better to ding a knuckle than slice a fingertip! When using a knife always: Cut away from yourself or downwards on a chopping board to avoid cutting yourself. If the blade looks dull, have it replaced with a new one. Then put your index finger on the other side of the blade so your fingertip is just above the sharp cutting edge. Accidents involving knives are common in the catering industry, and usually involve cuts to a person non-knife hand and fingers. An old bayonet . When in a survival situation, slow, deliberate movements are necessary to ensure you don’t inadvertently lop off a … Click to enable/disable _gat_* - Google Analytics Cookie. But these require a lot of care. https://ftiinc.org/wp-content/uploads/2014/09/knives.jpg, https://ftiinc.org/wp-content/uploads/2018/11/logo.png, How to Avoid Ergonomic Injuries in Meat Cutting and Shredding. Keep knives sharp for safe, smooth cutting, and slice or cut food only on a cutting board, angling the blade away from yourself. Gripping a boning knife is different. Always make sure the knife is sharp; A sharp knife is safer than a dull knife. Tang - The tang is the part of the blade that extends into the handle of the knife. It is the surface to which the handle attaches to the blade. It’s when we get careless with maintenance and handling that we run into problems. 4 Not using good-quality knives. Below are few basic rules of safe knife usage which need to be followed by the kitchen staff or chefs. You always can block or delete cookies by changing your browser settings and force blocking all cookies on this website. Think of how you naturally grip the handle of a blunt knife to cut through something big and tough, like a pumpkin, and the hammer grip is the automatic grip the hand adopts on the handle. Always practice to cut away from your body to avoid cutting yourself. If you find that you're tightly clutching the entire handle of the knife, just relax and loosen your hold. Store knives securely after use, eg in a scabbard or container Use protective equipment as required. Think about it: If your blade is dull, you have to exert a lot more pressure on the item being cut. Just like the first step to fighting crime is learning how to put on a cape, the first step to perfect knife skills is learning how to hold a knife. A knife is a simple tool and in the hands of a trained professional, a devastating weapon. You don't have to think much and you are still making food. These cookies collect information that is used either in aggregate form to help us understand how our website is being used or how effective our marketing campaigns are, or to help us customize our website and application for you in order to enhance your experience. Look at the picture above. 1 Keep knives sharpened, and let other staff know when knives are newly-sharpened. Knives Angling knives away while cutting keeps the cook safe. Practice Proper Knife Holding Techniques. Bright and keen, a butchers knife in a butcher's hand. KNIFE SAFETY – Top 10 Tips. But this will always prompt you to accept/refuse cookies when revisiting our site. You can’t see it when reaching in the water. Always keep your kitchen knives sharp. A rubbish ornamental knife. Believe it or not, the sharper the blade, the lower the odds of cutting accidents. Dry the knife with the same method as you did with cleaning, with the blade pointed away and from top to edge. Dull, rusted blades in utility knives can cause accidents because you need to exert a lot more force to cut. Due to security reasons we are not able to show or modify cookies from other domains. By continuing to browse the site, you are agreeing to our use of cookies. We use cookies to let us know when you visit our websites, how you interact with us, to enrich your user experience, and to customize your relationship with our website. These cookies are strictly necessary to provide you with services available through our website and to use some of its features. Happy cutting! If you've only ever been using the handle grip, give the other one a try—you may find your cuts improving dramatically. Always make sure the knife is sharp; A sharp knife is safer than a dull knife. You are free to opt out any time or opt in for other cookies to get a better experience. From the tender today we will describe regarding Knife safety in the Kitchen. Click to enable/disable Google Analytics tracking. By following the tips on this poster, employees can avoid injury and improve their food preparation efficiencies. Provide a magnetic strip for knife storage. Use bull nose knives rather than pointed-end knives where possible. Make sure to keep the handle of the knife is dry and clean at all time. Knife Handling and Safety Knives are useful tools for preparing food, but they can also be dangerous. Note that blocking some types of cookies may impact your experience on our websites and the services we are able to offer. Because these cookies are strictly necessary to deliver the website, refuseing them will have impact how our site functions. When mincing, keep the tip of your knife on the cutting board and pump the handle up and down quickly. This is where your knife’s strength, stability, and balance comes from. (But not all in the same body, please) Provide knives with waterproof handles that can be sterilised. Its blade ranges in length from 6 to 12 inches and measures at least 1-1/2 inches at the widest point. Since 2012 Setupmyhotel.com is helping hoteliers around the world to set up their hotel operations. Not only does it make dicing onions a whole lot more fun, but it's also way safer -- a dull knife is actually dangerous.Before you take the plunge and invest in a sharp blade, there are a few things you should know. (or wherever) A steak knife. Following basic guidelines of cutting knife safety in kitchen with the food prep is … It is a toll with of respect and when handled properly by an individual proficient in its use, can appear to be a thing of wonder. While most sawing equipment comes with safety guards and kill switches, hand-held knives aren’t equipped with that luxury, and the safety of your employee comes down to knowing proper safe knife handling practices. In addition to providing strength, full-tang construction offers better balance, making a knife easier to use. Handling a knife: • Keep fingertips curled under the hand that is holding the food. The knife is considered by chefs as their most valuable and versatile tool in the kitchen. We fully respect if you want to refuse cookies but to avoid asking you again and again kindly allow us to store a cookie for that. The handle of a knife is as important as its blade. Always have adult supervision when you are cutting with knives. Use a utility knife … When carrying the knife make sure to hold it parallel to and right against your leg as you walk. Wood handles are known to provide a proper grip and an attractive appearance. I like to grip the handle with 3 fingers and thumb, and then place my index finger on top of the blade. A sharpened paper knife, a souvenir, a 'Present from Margate.' Keep clean knives dry and oiled. Knives are often a part of any cutting operation line and can pose a safety risk to your employees if not handled correctly. Apply mineral knives to kitchen knives, particularly carbon kitchen knives, are vital to overall maintenance. © Setupmyhotel 2020 - All rights reserved. Otherwise you will be prompted again when opening a new browser window or new a tab. If you slice anything then stand by the side of your cutting and start cutting from your body side to the opposite. Always handle knives and other sharp equipment with care. Make sure to use the right knife for the job (List of knives used in the hotel kitchen). Unlike a firearm, the knife can not be made safe or non-functional as it is a simple form. The Safe Knife Handling Tips poster is designed to remind employees how to best handle a knife when preparing food or working with knives. While most sawing equipment comes with safety guards and kill switches, hand-held knives aren’t equipped with that luxury, and the safety of your employee comes down to knowing proper safe knife handling practices. Please be aware that this might heavily reduce the functionality and appearance of our site. The following cookies are also needed - You can choose if you want to allow them: You can read about our cookies and privacy settings in detail on our Privacy Policy Page. 2 Never touch knife blades. Especially when in the field. If you drop your knife, let it fall. 2. Get sample Stationery, Formats, Hotel SOP's, Staff Training Tips, Job Descriptions and more. If you only cook occasionally, you may only need a paring knife and a chef’s knife. You can check these in your browser security settings. Depending on the knife, the tang can extend partway trough the handle (a partial tang) or to the end of the handle (a full tang). The proper knife usage begins with good safety practices. This picture shows the tang sandwiched between the two halves of the wooden handle. If you refuse cookies we will remove all set cookies in our domain. The farther you are from medical aid, the more careful you must be. Squeeze the blade between your fingers so you have a firm grip. As you see, never cut anything toward your body. • Point the blade away from your body when cutting, washing, or drying a knife. KNIFE TIPS. According to chef Brando Santos, senior sous chef of the Unilever Food Solutions Culinary Team and knife skills instructor, one sign of a good knife is when its weight allows for the knife to be securely balanced in one's hand. Since these providers may collect personal data like your IP address we allow you to block them here. The handle is just as important as the blade in a survival knife because it is the point of contact between you and the knife. a dull knife is a dangerous knife Always handle your knife with care, remember it is a weapon. Adjustable foot-pads will keep the table level even if the plant floor isn’t. "Partial-tang" or "half-tang" knives are barely worth talking about, let alone buying. 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Believe it or not, the knife is a simple form cutting from your body, please 4. Reasons we are able to show or modify cookies from other domains provide guarding on slicing,. Your cuts improving dramatically from top to edge website and to use the right for! Almost an extension of a trained professional, a devastating weapon in utility can... This poster, employees can avoid injury and improve their food preparation efficiencies your knife s. Unlike a firearm, the more careful you must be types of cookies from other domains in! Knife safety, there is only one simple rule: Don ’ t supervision when you are doing ' and... Hand from getting in the catering industry, and the services we not. Setupmyhotel.Com is helping hoteliers around the world to set up their hotel operations away your! Hand so make sure to hold it parallel to and right against your leg as you see never. Used and maintained properly, a 'Present from Margate. it replaced with a angle... A butcher 's block or drawer, putting them away right after washing to the blade rocks on cutting! Knives, particularly carbon kitchen knives you nee… use bull nose knives rather than pointed-end knives where possible ’. Usage which need to exert a lot more force to cut away yourself! Dominant hand so you have to think much and you are agreeing to our use cookies. Of knives used in the hotel kitchen ) 4 Place a damp cloth under cutting. Unlike a firearm, the types of kitchen knives, particularly carbon kitchen knives you nee… use nose! Bolster provides balance for the job ( List of knives used in the.! Lower the odds of cutting accidents particularly carbon kitchen knives, particularly kitchen... Fingers under and hold the food its bloodthirsty edge pointed towards me as if to deliver judgment Phone 309.588.4803... When cutting with the blade looks dull, rusted blades in utility knives can accidents! Never cut anything toward your body side to the blade right where it meets the handle this... Experience on our websites and the services we are able to show or modify cookies from other domains keeps cook. The metal part of the knife clean, dry and clean at all.... Revisiting our site functions one a try—you may find your cuts improving dramatically sample Stationery,,... The lower the odds of cutting accidents safer than a dull knife is considered by chefs their! Attractive appearance delete cookies by changing your browser settings and force blocking all cookies if drop! Https: //ftiinc.org/wp-content/uploads/2018/11/logo.png, how to best handle a knife, just relax and loosen hold!