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Cutlery is key to the function of every commercial kitchen, so knowing how to handle and use a knife correctly is crucial. Knife preparation will help keep the kitchen running smoothly without reducing the possibility of personal injuries. Keep reading for knife protection tips:-

1. Use a Sharp Knife: When cutting with a blunt knife, you must use more force. As a consequence, the knife is more likely to slide, potentially causing injuries. One of the safest ways to keep the knives secure is to keep them sharpened. To keep the blade's original accuracy, just use a sharpening stone, knife sharpener or water-cooled sharpening system. Use sharpening steel if the knife just requires a quick touch-up in between detailed sharpenings.

What Can the Sharpness of My Knife Be?

Many knife blades have a 20-degree angle on either side of the cutting edge to match sharpness and toughness. If you deal with a lot of soft ingredients, you can sharpen your knife to a 15-degree angle on either hand with Water Cooled Sharpening System. However, a knife with a 15-degree angle requires more regular sharpening and can limit the knife's overall longevity.

2. Choose the Appropriate Knife for the Job: One of the most important knife safety lessons for foodservice practitioners to remember is how to use the right knife for the job. Due to the vast range of types, forms, and sizes of consumer cutlery, making this decision can be difficult.

Here are few things to worry about when picking a knife:

Choose a knife with a blade that is equal to the food you're cutting. A small paring knife, for example, would be ineffective for butchering a big cut of meat; better, use a cleaver.
Flexibility: Some functions necessitate a versatile blade, while others necessitate a firm blade. Consider the knife you'd use to strip a fish's scales and the knife you'd use to cut potatoes.

Sword edge: The edge of the blade has the ability to make or break the career. Serrated knives, for example, are ideal for cutting through foods with tender cores, while Granton blades are ideal for cutting through wet foods like cheese and salmon.

3. Maintain a Clean Knife Set: It's important to disinfect the knife as soon as you're finished using it to avoid contamination. Leaving your knife on your cutting board or in a sink full of soapy water clogs up your kitchen and invites infection and injury. It's much better to carry a clean knife. Since food debris will make your knife slick, keep it clean for the best grip.

4. Correctly Store Your Knives: Knife storage that is designated keeps the kitchen tidy and promotes healthy knife use. Knives can be stored out of the way of the work area when not in operation. Putting your knife in a cabinet is dangerous to both your staff and your knife. Knife blocks and rolls, for example, avoid mishaps and prolong the life of your weapons.