Safe knife habits protect both the cook and the food
Good knife safety begins before the first cut. Place a damp towel or nonslip mat under the cutting board, keep the blade sharp, use a stable work surface, and give yourself enough uncluttered space to work.
If you cut yourself
- Stop cooking and place the knife where it cannot fall or be grabbed accidentally.
- For a minor cut, apply gentle pressure with a clean bandage or cloth, then rinse the wound under clean running water and cover it with a clean dressing.
- Seek urgent medical help for severe bleeding, a deep or gaping wound, loss of feeling or movement, or bleeding that does not stop with firm pressure.
- Discard any food that may have been contaminated. Wear disposable gloves while cleaning, then wash and disinfect the affected work surface and utensils.
- Do not use hydrogen peroxide or iodine in the wound; they can irritate tissue. Replace a dressing whenever it becomes wet or dirty.
If a covered hand wound must remain near food, use a waterproof covering and a clean disposable glove. Gloves do not replace handwashing.
Eight knife-safety rules
- Choose a knife that fits the job and feels controllable in your hand.
- Keep knives sharp; a dull edge needs more force and is more likely to slip.
- Stabilize the cutting board with a damp towel or nonslip mat.
- Use a claw grip to keep fingertips behind the knuckles of your guiding hand.
- Cut away from your body and keep your attention on the blade.
- Carry a knife pointed down at your side and clearly tell others you are passing.
- Wash knives one at a time with the blade visible; never leave one hidden in a sink.
- Store knives in a block, sheath, rack, or drawer insert that protects the edge and your hands.