Knife Safety Basics

Almost every kitchen cut comes from the same short list of mistakes, and almost all of them are preventable with a handful of habits. None of this is hard, and the first rule is the one that surprises people most: a sharp knife is the safe one.

Why a sharp knife is safer than a dull one

A dull knife needs force to cut, and force is what makes a blade slip off an onion skin or a tomato and into your hand. A sharp knife bites where you put it and glides through with almost no pressure, so it goes where you aim it. This is not a slogan — it is the single biggest safety improvement you can make, which is why we treat learning to sharpen and hone as safety skills, not just performance ones. If your knife is dull, fix that first; a stone is the cheapest safety upgrade in the kitchen.

The claw: the grip that protects your fingertips

The hand that holds the food matters as much as the hand that holds the knife. Curl the fingertips of your guiding hand under, knuckles forward, so the flat of the blade rides against your knuckles and your fingertips are tucked safely behind them. The knife literally cannot reach your fingertips because your knuckles are in the way. Pair it with a proper pinch grip on the knife — thumb and forefinger on the blade, not the handle — for control, and you have the two grips that prevent the majority of cuts. Practise them slowly on an onion before you speed up.

A board that doesn't move

A cutting board that slides is a hazard. Lay a damp paper towel or a thin dish cloth under the board and it will not budge. Use a wood or plastic board — never glass, stone or ceramic, which are dangerously hard and destroy edges — and make sure it is big enough that food is not falling off the edge as you work.

The handful of habits that prevent the rest

• Never try to catch a falling knife. Step back and let it hit the floor. A dropped knife is a scratched floor; a caught one is a hospital trip.
• Cut down and away, on a stable surface. Keep the edge moving away from your body, and never cut toward your holding hand.
• Never leave a knife in a sink of water. It is invisible under suds and someone will reach in. Wash it right away, edge away from your hand, and put it back.
• Carry a knife point-down at your side, blade behind you, and say "behind" if you pass someone in a busy kitchen.
• Store it safely — never loose in a drawer where a reaching hand meets the edge. See how to store kitchen knives.

Look after the knife and it looks after you

Most of safety is just good habits that also happen to keep your knife in good shape: a sharp edge, a stable board, a considered grip, and sensible storage. Hand- wash and dry your knife rather than putting it in the dishwasher (which dulls and corrodes edges and bangs the blade against other items), and keep it honed. The full care routine is in knife care and storage. Do these few things and you will cook faster, better and with all ten fingers intact.