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| Stay Sharp on Safety and Care Tips for Knives | |
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Indianapolis, Ind., August 22, 2007 -- The only thing more important than the knives in a kitchen is knowing how to safely and properly use and care for them. To ensure safe usage and long-lasting performance, Central Restaurant Products has compiled a list of safety and care tips for the knives in any kitchen. 1. Start with good quality knives. Buying cheap, poorly constructed knives will only result in more frequent replacements and sharpening issues down the road. Start a kitchen off right with a professional, high carbon stainless steel knife. These knives are durable, easy to sharpen and stain-resistant. 2. Out with the old. Throw out any knives with loose handles, cracked pieces or defective parts. Faulty knives increase the chance of mishandling while cutting, which also increases the chance of injury. 3. Keep knives properly sharpened. A dull knife is more harmful than a sharp one. When using a dull knife, more effort is needed to cut through foods. The added effort can result in slipping or sliding of the knife and injure the user. Sharp knives will quickly and easily slice through foods, lessening the chance of the knife slipping before making full contact with the food. 4. Always use a cutting board. Cutting boards provide a safe surface for knives, unlike countertops or metal and glass surfaces, because they help to prevent the knife from slipping. Plastic cutting boards are more sanitary and easier to clean, but can dull knives more quickly than wooden boards. Wooden boards do not dull knife edges as quickly, but they can be difficult to fully clean and sanitize. Whether using plastic or wooden cutting boards, be sure to use a cutting board mat or a dampened kitchen towel to prevent the board itself from slipping. 5. Keep the knife faced away from the body. Always face the knife away from the body while cutting foods, washing the knife or sharpening the blade. When laying the knife on a counter, keep the cutting edge away from the body. 6. Use knives appropriately. Don't use knives to do jobs they aren't designed to do. As tempting as it may be, do not use knives to cut to perform the job of scissors, screwdrivers, can openers, etc. 7. Never put knives in the dishwasher. Running knives through the dishwasher can dull blades at a quicker than normal rate. The dishwasher will also deteriorate the handles. Leaving the knives to dry in the dishwasher greatens the chance the blades will rust. 8. Always wash knives by hand, one at a time. Don't let the knives soak in water-- not only could that increase the possibility of rusting, but it increases the chance of injury for the person who must reach into the water to grab the knife. Carefully wash each knife by hand and thoroughly dry when finished. 9. Never store knives loosely in a drawer. Throwing knives into a drawer is unsafe to anyone grabbing for a knife. When the knives are loose and knocking in to each other, the blades can become dull or even damaged. Always store knives in a knife block. 10. Don't catch a falling knife. Should a knife fall off of the counter, do not attempt to catch the knife. Doing so could result in major injury. Allow the knife to fall to the ground, wait for the knife to come to a complete rest and then carefully pick up the knife. Sherry Ellis, a Product Consultant at Central Restaurant Products, says there is one safety and care tip that is more important than all of the others. "The most dangerous knife in your kitchen is a dull one," said Ellis. "Keep your knives sharpened and you'll decrease your chances of injury in the kitchen."
To learn more about knives and how each part of the knife functions, visit Central Restaurant Products online here.
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| Central Restaurant Products 7750 Georgetown Rd • Indianapolis, IN 46268 |
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