Knives are among the most potentially dangerous cooking utensils in your kitchen. That's why you have to demonstrate care and concentration when using them. When you buy a knife, you want one that feels comfortable in your hand. Every kitchen should have a chef's knife for mincing and chopping, a paring knife for small jobs, utility knives, a bread knife and boning knife for cutting poultry.
Instructions
1. Keep your knives sharp by cutting on plastic or wood cutting boards. Sharpen the blades once in a while with a sharpening steel or stone.
2. Chop food slowly and carefully. Curl your fingers under on the hand that's holding the food. This will keep your fingers from getting accidentally cut.
3. Hold the knife firmly in your strong hand and use a rocking motion to cut. Keep the tip pressed to the cutting board and lift the handle only. The knife should not leaving the cutting surface.
4. Cut with a sawing motion when using a serrated bread knife. Always face the blade away from your body.
5. Wash your knives by hand instead of throwing them in the dishwasher. This will protect the blades and handles. Dry thoroughly before storing.
6. Store your knives in a knife block, magnetic strip or in a drawer, covered with protective sleeves. If you keep the blades from banging up against other cutlery, you'll protect the blades.
Tags: your knives, bread knife, protect blades, This will, when using, your fingers