1. Avoiding cuts in the kitchen
…..they are no longer part of the job!
Knife Sharpening using a steel

2. Why focus on knife safety?
It’s easier to do it correctly
Cuts are the second most common form
of injury
To aid in reducing the risk of a cut.
To aid in creating a safe working
environment.
To increase individual awareness of the
importance of this topic

3. Common accident causes
Not holding a vegetable correctly
Not holding knife correctly
Not carrying knife correctly
Tried to catch knife that was dropped
Applying too much pressure to knife
Knife left in sink
Sharpening

4. Using a Steel Safely
• Wear an anti-cut glove on your
steel “holding” hand
• Never loose concentration
– remain focused
Step 1:
Place the heel of the knife blade against the tip of the steel,
blade toward you, at an approximate 20-degree angle. The blunt
edge of the knife should be raised about a quarter-inch above
the cutting edge.
Step 2:
Pull the edge of the blade across the steel in a sweeping motion
such that the tip of the blade ends up touching the handle of the
steel. Maintain the 20-degree angle.

5. Step 3:
Put the steel on top of the knife, with the blunt edge angled 20
degrees away from the steel
Step 4:
Draw the knife across the steel again. This time you are reshaping
the other edge.
Step 5:
Repeat Steps 3 through 6 from 5 to 10 times, always alternating
sides and always maintaining the 20-degree angle while making
sure you pull across the entire length of the blade.

6. Using Hand Protection
Wear a close fitting anti-cut (Kevlar) glove in your “holding
hand” only
Always wear a plastic glove over it to keep it clean
(preferably a blue plastic glove).
Change your plastic glove regularly and immediately if you
cut into it. Think about the need for hand-washing!

7. Summary…
• Follow the correct procedures
• Never take your eye off the knife
• Avoid distraction
• CONCENTRATE

8. Remember…
• How sore small cuts can be…..
• How long they take to heal…..
This must not be the case…cuts are no longer
part of the job!