Be Sharp about Knives (A Word about Safety)

• A simple rule about knife safety is that your hands work as a team. One hand grips the handle and operates the knife while the other guides the food you are cutting. The hand holding the food should never come close to the blade of the knife. Keep the fi ngertips that hold the food slightly curved and out of the path of the blade, and use your thumb to keep the food steady. Go slowly. There is no reason to rush.


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• Always hold the knife handle with dry hands. If your hands are wet, the knife might slip.

• Work on a cutting board, never a tabletop or countertop.

• Never place sharp knives in a sink full of soapy water, where they could be hidden from view. Someone reaching into the water might get hurt.

• Take good care of your knives. Good chef knives should be washed by hand, never in a dishwasher. no reason to rush.

This Tip was published in 'The Cooking Of Brazil (Seconds Edition) by "Matthew Locricchio" - p9'