Tinfoil Chef

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This is something that a lot of people talk about but not many people pay a whole lot of attention to. It’s also true that even those who Do regularly handle knives safely will slip and cut themselves but it’s unlikely they’ll manage to cut off a finger or something the way you can by not handling the knife properly. Fortunately with just a bit of time going over the safe way to do things will keep you from needing a high risk life insurance policy before you pick up a knife to dice an onion or something.

The first thing to consider is that the knife should be sharp. I know that doesn’t quite sound right but a knife that’s dull or nicked is a lot more likely to slip or stick when you’re cutting something. If the knife isn’t sharp, take a minute to sharpen it. Whether you buy a knife sharpener or just use the sharpening stone that’s built into even the cheap electric can openers. You want a good, even edge on both sides of the blade.

Never run you finger along the blade or poke your finger to test the sharpness. It is possible to carefully drag a thumb or fingertip across the blade to sense the edge but if you’ve never done it before or your hand isn’t rock steady, you’re better off trying the knife on a sheet of paper.

Always cut on a firm, steady surface. Use smooth, even motions and never cut in such a way that the sharp edge could move toward you if it cuts through or your hand slips.

When slicing and dicing always remember to curl your fingers under your hand … away from the blade as it approaching down the stalk of whatever it is you’re chopping. I know that can be a pain to learn the technique, but it’s well worth doing.

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