preventing cuts
how to prevent cuts
Use the correct size and type of knife for the job you are doing. For example, a small knife is best for trimming vegetables; a long knife for carving meats. Don’t hold something in your hand when cutting it. Use a large cutting board. Curl your fingers under when holding food and cut away from you. Keep your fingers away from the blade.
claw grip
the first knuckle of the guiding hand rests flat on the food product, with the fingers again curled inward safely.
cutting meat properly
Begin slicing at the wide end of the fillet, keeping the blade of the knife slightly tilted, carving across the grain. Make the slices about 2cm thick. To keep the warmth and juices within the slices, keep them stacked closely together on one side of the carving board as they are cut.
cutting vegetables
Always use the best knife for the job, and always make sure it’s properly sharpened. The basic tools needed for every kitchen include a paring knife, used to peel and for small cutting tasks.
causes of knife cuts in the kitchen
a sharp knife means you have to make fewer cuts. A dull knife makes you work harder; several cuts are required where one or two would do.