Good quality chef knives are perhaps a cook's best friend in the kitchen... but they can just as easily became your worst enemy. It's important to always follow these suggestions to avoid injuries:
1. When using a knife to cut vegetables, make sure to hold the food down by slightly tucking in your fingers. This way, if the knife grazes you, it will touch the smooth part of your fingernail(s) rather than the fleshy skin beneath.
2. Store knives when not in use. A stray knife lying on the counter top is sure to fall and slice your toe!
3. Never place knives, big or small, in the dishwasher or in a sink full of water. An unsuspecting person could seriously injure his hand when reaching for a fork or plate. Hand wash knives separately from other utensils.
4. Knives are not always associated with cuts. To prevent food poisoning, make sure to buy new blades every so often. Old knives develop grooves and scratches on their blades. These tiny crevices are the perfect breeding grounds for bacteria, which then can be transferred into freshly cut food. On a low budget? Simply use separate knives for vegetables and meat.
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