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? l Its easier to do it correctly l Cuts are the second most common form of injury l To aid in reducing the risk of a cut. l To aid in creating a safe working environment. l To increase individual awareness of the importance of this topic

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

4. 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.. Using a Steel Safely

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!