2 Knife SafetyAlways keep your knife sharp, it requires less pressure to use and you will less likely to slip and cut yourself.Use the correct size knife for the job. Hold the knife firmly, cut away from your body. Always use a cutting board with a damp towel underneath to prevent slippageWhen not in use knives should visible, lying flat on the work surface.If a knife falls, do not try to catch it, step back and let it drop.Always carry a knife at your side with the point down!Knives are to be washed and sanitized between uses at a designated area in the kitchen. NEVER place a knife into a sink!When handing someone a knife, hand it to them handle first!
8 STAY SHARP! Hold knife at a constant 20° angle to the sharpening stone Always sharpen in the same directionMake the strokes on each side of equal number and of equal pressureAs a general rule, make 5 strokes on each side of the blade.
9 SHARPENING STEELUsed not to sharpen the blade, but hone/realign the blade after sharpening +/or usage.As the blade dulls, a burr forms as the edge rolls over, making the knife dull.The steel realigns and hones the blade.