How to Use Cutlery Properly

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.

Difficulty: Easy

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.

Tips & Warnings

• Buy a chef's knife with a full tang. That means the blade extends the entire length of the handle. This makes the knife more durable and stable.
• Add a Santuko knife to your kitchen. The Japanese consider it a multi-purpose tool for cutting meat, seafood and vegetables.

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Resources

• Tips on choosing, using and caring for knives.