SAFE USE AND HANDLING of
MAINTAIN AND HANDLE KNIVES
There are 9 golden rules when handling
• You will all need to know, and obey these
• As you develop your own personal skills as a
chef, these rules and skills will become
1. Always use the knife best suited to the job.
2. Maintain your knives in a clean and sharp
3. Handle all knives safely and in a methodical
4. Place knives flat on work surfaces with
blade facing inwards.
5. Never try and catch a knife if it is falling to
6. Never leave knives in a sink.
7. Only have one knife on a chopping
board at any one time.
8. Never leave knives on the edge of the
table or board.
9. Never allow knives to become hidden
under food items.
Some of these rules will have struck you as common
sense, but all of them are commonly broken during
your training as a chef.
1. Choose the correct knife.
• If the knife is too large you will not have
adequate control over it and increase your
chances of an accident.
• If you choose a rigid blade for a cutting
job that require as a flexible blade you
will not work efficiently.
2. Keep knives clean and sharp.
• You have less control over a wet, greasy or
• A blunt knife requires more pressure to cut
and can cause loss of control and an accident.
3. Handle knives safely and methodically.
• Carry knives, holding handle, pointing towards
the floor and sharp edge behind you.
• Never carry knives around the kitchen on a
NEVER THREATEN SOMEONE WITH A
4. Place knives on work surfaces carefully.
• You may cause accidents if you leave a blade
sharp side up, when someone could lean on it
or wipe a table and cut themselves.
5. Never try to catch a falling knife.
• Allow the knife to fall to the ground, moving
your body away from the fall.
6. Never leave knives in the sink.
• Leaving a knife in the sink is often considered
one of the worst crimes you can commit when
• You can not always see a knife in sink full of
7. Never have more than one knife on a board at once.
• You may be chopping and catch the other knife
causing an accident or damage the knives.
8. Place knives on tables with care.
• Never leave knives at the edge of work surfaces,
as they can be knocked off and cut someone.
9. Never allow knives to become hidden.
• Keep knives obvious and not hidden.
• This could cause an accident.
Knife Safety is in Your Hands