Knife skills

Cutting is one of the most basic kitchen preparation skills. By far the most common utensil for this is a chef's knife, although a paring knife and others are also used. With practice, cutting food can be safe, fun, and easy, and is a skill that is well worth developing for anyone who prepares food.

Maintenance

Sharpening
Knives should always be kept sharp – cuts occur more frequently with dull knives because they have a tendency to slip off the food being cut, rather than biting in. Use a honing steel to straighten the edge before each cutting session, and sharpen the blade by grinding a new edge when necessary, typically every few months or years, depending on use.

Storage
Knives should be stored separately from other utensils, either in a knife block, a knife tray, or with a knife guard.

• Never leave knives in a sink full of soapy water.
• Never try to catch a falling knife.

Mechanical slicers

• Never try to clean the circular blade of a mechanical slicer while the machine is still assembled.
• Always ensure that mechanical slicers and other electrical cutting equipment are disconnected from the power supply before disassembling them for cleaning.