Knife Care is fairly simple, obvious process, however I am constantly shocked by how carelessly I've seen people handle or leave their knives. Often, habitual behaviours are quite potentially dangerous; for example, placing knives in a full wash up sink with the rest of the washing - I've cut myself at work on many occasions because a colleague has helpfully dropped a knife is a full sink. As a result I decided to compile a list of tips I learnt while on my Hospitality course.
Knife care.
Always keep knives clean and dry. When storing knives it is best to keep them in a storage block or on a magnetic wall holder. If one does not have either then these then the best option is either to roll the blades up in a tea-towel or place them spaced apart in a draw so that the blades are not in contact. This is for two reasons. Firstly, contact with other metal, Glass or ceramic surfaces will only dull or knick your blade. Secondly, spacing them apart of rolling into a tea-towel means you can pick one knife out without brushing against the blade of another accidentally.
Knife safety.
Always leave knives in fashion which the blade is clearly visible.
Never leave knives near the edge of benches or in positions where the blade can be knocked off.
When washing up place the knives by the sink until the moment you clean them. Don't leave them in the bottom of the sink, where they can be hidden by other items or suds.
Only leave knives on the drainage board if they are on a flat surface and are uncovered. Don't leave them inverted in cutlery holders - this is bad for the blade and extremely dangerous. I have seen knives left in this fashion fall out and cause gashes.
When walking around with knives always hold the knife so that the blade tip is pointing towards the floor and, and this is so obvious it's silly, don't wave it around; even as a joke.
If this list prevents so much as one accident that would have resulted from carelessness, then I have succeeded.
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