--- title: "Using Knives Safely: 10 Precautions to Take" description: "Stay safe in the kitchen with these 10 precautions for using knives. Protect yourself and your loved ones while preparing delicious meals." canonical: "https://kitchencuddle.com/how-to-use-knives/" author: "Anushree R." published: "2023-06-23T13:48:58" updated: "2026-10-30T03:14:45" --- # Using Knives Safely: 10 Precautions to Take ![Knives for use](https://kitchencuddle.com/wp-content/uploads/2023/06/knives-for-use-1024x576.jpg) Knives are cutting instruments with two main parts, a blade, and a handle. They can make a world of difference when it comes to food preparation. Different types of knives can streamline cooking and make the process more efficient and enjoyable. Let’s look at how to use knives, handle them properly, and maintain them in the best ways possible. ## 1\. Hold the Knife Properly Use a secure, comfortable grip with your dominant hand. For a pinch grip, place your thumb and index finger on opposite flat sides of the blade near the handle, with the remaining fingers wrapped around the handle. Keep your fingers clear of the cutting edge. [WÜSTHOF’s grip guide](https://wusthof.com/blogs/the-chefs-table/the-best-way-to-hold-a-knife) illustrates the hand position; work slowly while learning it. ## 2\. Secure the Cutting Surface A slippery cutting surface is an invitation for accidents. To avoid injury, make sure that you secure the chopping board. The best way is to place a damp washcloth below the board. It will prevent the chopping board from moving away. Also, ensure that the board surface is dry. ## 3\. Learn to Chop Properly Choose a controlled cutting movement suited to the knife and ingredient. Some knives suit a rocking cut, while others work better with a forward or downward slicing motion. Do not force the blade or treat one fixed tip or heel contact pattern as a rule for every knife. If the food or blade feels unstable, stop and reposition it before continuing. ## 4\. Be Careful About Using Your Fingers to Guide the Food Use your guiding hand to steady the food with your fingers curled, keeping the fingertips and thumb tucked back from the blade’s path. Move slowly and keep the cutting edge under control. Hand position should help stabilize the ingredient; placing your hand farther away does not inherently unbalance the knife. Practice on a secure board and stay attentive even when the movement becomes familiar. ## 5\. Create a Flat Surface on The Ingredient When using a knife to cut ingredients, it should sit flat on the surface to avoid slipping and accidents. It’s extremely important when chopping round ingredients, like tomatoes and carrots. To secure the ingredient, slice off a portion to create a flat surface. Rest this flat surface against the chopping board. Always remember to cut with the flat side down to avoid accidents. ## 6\. Clean the Knife Between Uses [![Clean knives](https://kitchencuddle.com/wp-content/uploads/2023/06/clean-knives-1024x576.jpg)](https://kitchencuddle.com/wp-content/uploads/2023/06/clean-knives.jpg) A knife has two parts—the handle and the blade. It’s important to keep both these areas clean. A dirty knife blade can cause cross-contamination of ingredients. It’s also equally important to keep the knife handle clean. An oily or greasy handle can slip in your hand and lead to an accident. So, avoid using a knife if the handle is greasy or oily. Always wash it and dry it thoroughly to ensure a secure grip. ## 7\. Wash Separately Instead of Leaving It to Soak Handwash the knife separately and keep the blade visible and under control. Do not leave it soaking or hidden in a sink where someone could reach for it. Use the maker’s recommended mild cleaner and tool, then rinse and dry the blade and handle promptly. Prolonged moisture can damage some blades and handles. Similarly, [avoid putting the knife in the dishwasher](https://kitchencuddle.com/are-knives-dishwasher-safe/). ## 8\. Always Work with A Sharp Blade Keep the edge in good condition so that you do not need to force the knife through food. Use the maintenance method recommended for that blade. Honing and sharpening are different. A honing tool can realign an edge that has rolled slightly, while sharpening removes metal to form a fresh edge. Neither process involves rearranging strands inside the blade. Use a tool and angle that are suitable for the knife. A smooth honing steel, a ceramic or diamond rod, and a whetstone do not all do the same job. Serrated and specialist edges may need a different tool or professional service. If honing does not restore cutting performance, follow the maker’s sharpening guidance or use its sharpening service. For [Shun knives](https://kitchencuddle.com/shun-knives-where-are-they-made-and-their-unique-characteristics/) and other specialist blades, follow the maker’s maintenance guidance. [Shun’s care guide](https://shun.kaiusa.com/shun-cutlery-blog-caring-for-your-japanese-knives) explains cleaning, storage and edge maintenance. ## 9\. Use the Appropriate Knife for Each Cutting Method Different types of knives are designed for differing cutting methods. Choosing the right type of knife will reduce your effort while delivering better results. Here are the ideal knife choices for different needs: - [Chef’s knife](https://kitchencuddle.com/what-knives-do-professional-chefs-use/) is best for chopping, mincing, and dicing. It can cut fruits and vegetables into small slices or squares. - A paring knife is good for peeling and slicing fruits and vegetables. Its short blade helps with controlled peeling and small trimming tasks. - Bread knives have serrated edges that make it easy to cut through a loaf of bread. You can also use it to cut cakes or roasted meat. While these are the basic knives every kitchen should have, there are other knives too. You may like to include them in your toolkit depending on the type of dishes and recipes you frequently prepare. ## 10\. Put the Knife Away Safely After Use Once you finish using your knife, promptly clean it and put it away. Never leave it unattended or accessible to children since it can end up causing an unfortunate accident. Always place it in a secure place where it’s out of harm’s way. If your knife needs proper cleaning, don’t place it in a sink with soapy water where it’s not clearly seen. Someone can accidentally cut their hand while fishing around for it in the water. Do not leave a knife soaking blade-down as a safety shortcut. Clean and dry it promptly, then store it securely with the edge protected.