<p> Young Worker Safety and Health Training- Culinary Industry</p><p>Knife Safety Top Ten List</p><p>In the kitchen, employees have the responsibility to follow safe work practices that are set by employers. Here are some helpful hints on how to handle knives safely in a kitchen. </p><p>Always use protective clothing and guards provided to you by your employer. This 1 may include steel mesh or Kevlar glove for you and blade guards or knuckle guards for the knives themselves. </p><p>Store knives In the designated storage areas when they are not in use. Never store 2 knives with the cutting edge exposed. </p><p>FOCUS! When using and handling knives limit distractions and focus on the task you 3 are doing. Avoid talking to someone while using knives. </p><p>Always use a sharp knife. Knives should be sharpened by trained, experienced 4 workers. Ensure that the thumb is kept beneath the knuckle guard rim protection on the handle of the sharpener. </p><p>Choose the appropriate knife for the job, and ONLY use the knife for its intended 5 purpose. </p><p>6 When available, use the appropriate blade guards or knuckle guards. </p><p>Carry knives with the cutting edge angled slightly away from your body, with the tip 7 pointed down to your side. </p><p>8 Cut on a stable, secure surface using proper hand placement. </p><p>Wash and dry knives immediately following use. NEVER leave a knife in a sink of 9 soap and water. </p><p>10 Never try to catch a falling knife. Let it fall.</p><p>Handout A: Knife Safety Young Worker Safety and Health Training- Culinary Industry</p><p>This material was produced under grant number: #SH-23564-12-60-F-13 from the Occupational Safety and Health Administration, U.S. Department of Labor. It does not necessarily reflect the views or policies of the U.S. Department of Labor, nor does mention of trade names, commercial products, or organizations imply endorsement by the U.S. Government. </p><p>Handout A: Knife Safety </p>