LEARN ABOUT KNIFE SAFETY

We are obsessed with knives, especially sharp ones. Using sharp knives is more enjoyable, makes for healthier and tastier food and is safer than using dull knives. Professionally sharpened knives allow you to cut with less brute force, which can result in slipping and injuries.

TIPS BEFORE USE

1. Make sure you are working on a stable work surface suitable for cutting. 2. Working on an unstable surface might lead to losing control of your knife, which can have painful consequences.

3. Working on surfaces not suitable for cutting can lead to the knife getting stuck or inadvertently cutting through the surface.

4. Remove clutter from your work surface as objects can easily get caught under the blade while cutting.

5. This can damage the knife, the object you are cutting, or result in you losing control over the knife

TIPS DURING USE

1. Your blade should always point away from your body when cutting.

2. Obviously, make sure no body parts are in the cutting path.

3. Make sure that you are not distracted or bumped into while using a sharp knife.

4. Other people should be at a safe distance when cutting.

5. Turn off the TV or anything else that might distract you.

6. Use knives for their intended purpose only. Drilling holes, undoing screws or cutting the wrong materials with your knives can damage the blade and cause injury to yourself or others

7. Never try to catch a falling knife! Let the knife fall to the ground rather than trying to grab it as it falls

TIPS AFTER USE

1. Store your knives in a safe location. Ideally, they should be in a knife block or on a magnetic knife rail so that their edges don’t get damaged by knocking into other hard kitchen items.

2. Retractable blades and the blades of folding knives need to be drawn back immediately after use.

3. Dispose of dull or rusty blades in a blade disposal container. Never discard loose blades in the garbage or leave them where they can injure an unsuspecting person.

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A dull knife is an accident waiting to happen

Whether you’re using a chef’s knife or paring knife, a sharp knife is also a safe knife. Ideally, you want your knife to slice through food cleanly and effortlessly. A dull knife requires more force to cut through food, meaning you’re more likely to lose your grip while using it. So, if you find yourself sawing through a beef tenderloin—stop, and take the time to sharpen your knife first.

A sharp knife is also much more efficient. If you’re dicing carrots for a salad, chiffonading fresh basil for a garnish, or slicing potatoes for home fries, a sharp knife makes for exact, precise cuts. When your food is cut to the same size, it cooks more evenly and at the same rate, whether you’re roasting, sauteing, or boiling it. Ultimately, this means better looking and better tasting food.

www.RazorSharpNC.com

Everything You Need to Know About Knife Sharpening

A dull knife is an accident waiting to happen. Hone your skills (and keep your fingers) with this handy sharpening guide for kitchen knives.

Most of us are guilty of using a dull knife more often than we’d like to admit. While you may not need a razor sharp blade to cut a cucumber, try to carve a whole roasted turkey and you’ll run into trouble. Contrary to what you might expect, a dull knife is far more dangerous to use than a sharp knife.

Keeping your knife sharp is the best way to ensure even slices—and prevent a trip to the ER for stitches. Learning this basic—but essential—culinary technique takes practice and perseverance, but it’s well-worth the effort. Master the art of knife sharpening, and you’ll become a faster, safer, and far more efficient cook in your kitchen. Professional chefs swear by a properly honed (or sharp) knife—and so will you.

What's so Important About a Sharp Knife, Anyway?

Whether you’re using a chef’s knife or paring knife, a sharp knife is also a safe knife. Ideally, you want your knife to slice through food cleanly and effortlessly. A dull knife requires more force to cut through food, meaning you’re more likely to lose your grip while using it. So, if you find yourself sawing through a beef tenderloin—stop, and take the time to sharpen your knife first.

A sharp knife is also much more efficient. If you’re dicing carrots for a salad, chiffonading fresh basil for a garnish, or slicing potatoes for home fries, a sharp knife makes for exact, precise cuts. When your food is cut to the same size, it cooks more evenly and at the same rate, whether you’re roasting, sauteing, or boiling it. Ultimately, this means better looking and better tasting food.

www.RazorSharpNC.com