Care and treatment of knives

Care, safty, sharpening

The top principle:
Always handle knives with the utmost care!

Knives need to be sharp. This means that certain safety rules should be followed while using them. By observing the following tips injuries can be avoided!

1. Sharpen knives regularly

A sharp knife is safer than a blunt knife because it requires less pressure when cutting. It “bites” deeper into the produce, does not slip easily and is less tiring on the hand.

2. Put down knives where they can be seen

Always put down knives where they can clearly be seen, with the handle towards you and far enough from the edge of the worktop to ensure that they cannot fall onto the floor. If the knife is covered with a kitchen cloth there is a risk that you may unintentionally grasp the blade. Always pick up a knife by the handle. If you pass a knife to someone else, only do so with the handle pointing forward.

3. Always use the right knife

Vegetables, meat, fish, cold cuts and bread vary considerably in size and texture. That is why there is a suitable knife for every purpose.

4. Cut away from the body

Always cut away from the body. Thus avoiding injuries should the knife slip.

Note:

Due to the use of SCT the handles of chef´s knives have become lighter with the effect that the blade literally falls into whatever needs cutting.