- Before you work with a knife,
make sure you have a Saf-T-Grip
Board-Mate, cutting board,
sanitizer bucket, towel,
bench scraper, cut glove,
and a proper knife.
Having everything in place
saves time and decreases
the likelihood of an accident.
When cutting with a knife,
make sure it is sharp.
Ask a cook or chef
if you're unsure.
Cut away from yourself, and have
a cutting glove on your hand.
When you're done cutting,
don't use the knife
to scrape the surface clean.
Use a bench scraper.
It prevents the
knife from dulling.
When washing knives, don't
take them to the dish-room.
It is your responsibility to
clean the knives you work with.
Wash them in soapy water,
rinse in hot water,
and then sanitize.
Next, dry with a
disposable towel,
and put the knife
back where you got it.
Do not leave a knife unattended.
Remember that
safety comes first,
and to ask questions when
you're unsure of something.
