Cutlery is essential for the operation of each commercial kitchen, so it is important to know how to hold a knife and use it correctly. Proper Kitchen Knife training can help minimize the risk of personal injury and keep your kitchen running smoothly. If you are just starting to learn or if you need to improve approach, continue reading for some helpful knife safety tips.
When you use a dull knife to cut, you need to apply more force. As a result, the knife is more likely to slip and this increases the risk of injury. Keeping the knives sharper is one of the easiest ways to keep them safe. Simply use a sharp stone or knife sweater to maintain the original accuracy of the blade. If your knife only needs to touch a thorough stepping, try using an escalating steel.
How should my knife be?
To balance and balance durability, there is a 20 degree angle on each side of the cutting edge in most of the knife blades. If you work with lots of soft ingredients, you may want to sharpen your knife to 15 degrees per side.
However, a knife with a 15-degree angle requires more frequent tightening and may reduce the overall durability of your knife. If a large proportion of your ingredients are harder in texture, keep your blade at 20 degrees on each side, or choose a wider blade where appropriate.
Choose the Right Knife for the Task
A knife to select appropriately for the task at hand is one of the most basic knife safety tips that food service professionals should learn. However, this option may be extremely large due to the wide variety of styles, shapes and sizes of commercial cutlery.
How to Select the Right Knife?
When choosing your knife, here are a few things you should consider:
Blade Size: Choose a knife that is proportional to the food you are cutting. For example, a small parking knife will not be very useful in funding a large cut of meat, so use feathers instead.
Flexibility: Certain tasks require a flexible blade, while others require a firm one. Think about the knife that you don’t choose to take scales from fish compared to the knife you need to cut potatoes.
Blade Edge: The edge of the blade for a job can make it much easier or make it harder. For example, there are excellent stratified knives to be cut through foods with tender centers, and Granton blades are suitable for wet foods such as cheese and salmon.
Never use your knife with anything except cutting food. Not only could using your knife for other tasks put your safety at risk, but it could also damage your knife.
Keep Your Knives Clean
To prevent contamination, it is important to clean your knife as soon as it is done. If you leave your knife on your board cut or in a sink full of soap water clutters your kitchen and creates opportunities for corruption and injury.
It is also easier to handle a clean knife. Food residue can make your knife slippery, so make sure you keep it clean for the safest grip.
Tips for Knife Cleaning
To ensure that your knife maintains sanitation and durability, make sure you are washing your knife correctly. Here are some things to keep in mind when cleaning your knives:
Is your dishwasher a safe knife? While it is a convenient way to ensure that your knife is completely clean, some dishwasher knives cannot be safe to maintain their precise edge.
Does your knife have any spots that could collect bacteria? Some types of knives may have handling or blade shapes that are likely to finish food debris, so inspection of your knives before and after washing can help prevent food from building.
Store Your Knives Properly
A designated space holds a knife storage for an organized kitchen and also encourages a safe knife routine. When they are not in use, your knives should be stored out of your workspace. Simply put your knife into a safe drawer for your workers or your knife. Storage solutions such as knife blocks or rolls prevent accidents and increase the length of your knives.
Know the Appropriate Cutting Techniques
A basic part of knife safety is to know how to properly cut your knife. Poor knife handling is vulnerable to injury and damage to your kitchen utensils. No, if your knife is wrongly held, you are delayed and it reduces the quality of your work.
How to Use a Knife
- Always use a cut board when cutting ingredients. This will allow you to cut and protect your work surface consistently in the process.
- Make a note of your manual positions as you cut. The hand holding the knife should have a secure grip on the hand.
- Use your finger and your finger point, as shown below, and note the sides of the blade next to the handle for extra control.
- Keep your other hand out of the blade path. Note how this cook puts his fingers away from the knife while holding the tomato.
- Give your blade down and through your ingredient in one smooth motion. This will help you keep control and produce closer cutting.
- If you are unsure about how to hold a knife properly or are able to use it for the task in hand, ask a worker to show you more experience.
Pay Attention to What You have Cut
While a commercial kitchen can be a hectic place, give full attention to the task always cut. If you are interrupting, stop what you are doing and deal with the distraction before you go back to cutting. In this way, you can stay safe and produce your best work.
If you fail to practice the basic safety features of this knife, you might find one of the most important tools you use to make a hazard. Always remember the basics of handling and safety of the kitchen knife, and make sure you prepare your employees on the appropriate use techniques whenever you insert a new knife into your set of tools.
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