You probably know somebody in Illinois who has cut him or herself with a kitchen knife, especially if you work in the foodservice industry. Knife wounds can range from small cuts to completely losing a finger.
No workers’ compensation claim can remove the pain and hardship of a severe knife injury. So whether you have friends who work in a kitchen or you are making your career out of cooking, you should follow these kitchen knife safety tips.
Using the right knife
Using the right knife does not only mean choosing the proper blade for the type of food you will be cutting. Dorsey Schools advise that you always inspect your knife before use to make sure there are no problems with the blade and that the handle attaches securely. Keeping your knives dry after washing them prevents rust from forming.
If your knife has any structural issues or is dull, it can make it much easier for a slip-up to occur. This also applies to choosing a knife that is properly shaped for the food you are cutting. The ideal knife is designed to require the least amount of effort to cut the food it is made for.
Proper knife handling techniques
Once your blade is sharp and secure, you’ll want to make sure you use a cutting surface that has enough friction and softness to keep the food steady while preventing damage to the blade. You will want to avoid metal, glass and porcelain cutting boards.
When you hold a knife, secure the blade between your thumb and index finger. The hand that holds the food steady should form a claw-like shape with the thumb tucked in, so none of your fingertips are exposed.