Kitchen knife safety

By Angie Monk, Wood County Extension Agent
Posted 7/15/21

Many everyday kitchen chores require the use of knives. With folks enjoying all kinds of fresh fruits and vegetables during the summer, you probably find yourself slicing, dicing and chopping …

This item is available in full to subscribers.

Please log in to continue

Log in

Kitchen knife safety

Posted

Many everyday kitchen chores require the use of knives. With folks enjoying all kinds of fresh fruits and vegetables during the summer, you probably find yourself slicing, dicing and chopping away. The following are a few reminders about kitchen knife safety. Remember:

*Use the correct knife for the action needed

*Use a sharp knife

*Use a secure cutting board

Some of different types of knives and their uses are as follows:

*Chef’s Knife – This is an all purpose kitchen knife used for chopping, dicing and slicing. The weight of this knife will usually allow it to be used for heavy duty jobs such as thicker vegetables and meats.

*Paring Knife – This is a small knife with a straight, sharp blade (usually 3-5 inches long). Works well for peeling, coring and cutting small items

*Utility Knife – This is a small lightweight knife used for many kitchen jobs that require something bigger than a paring knife.

*Serrated Knife – This knife with a serrated edge is often a long knife and works well on breads and some of the coarser vegetables.