Kitchen Basics: Safety

From slicing veggies to carving meat, the proper use of a knife is an important skill set for a cook. It affects not only the quality of the meal, but also the safety of everyone in the kitchen. That’s why I’m such a big proponent of these four seemingly basic (yet, crucial!) tips.

• To start, put a moist paper towel or damp dishcloth under your cutting board to prevent it from slipping. (It’s literally the first thing I do when I get into the kitchen.)
• Invest in at least two good knives. One of them should be a 10– or 12–inch chef’s knife, which can be used for chopping. The other should be a utility knife (usually between five and eight inches), which is good for just about everything else. If you want to add a third, I’d suggest a serrated bread knife, which can also be used for slicing.
• After using a knife, don’t just leave it in the sink. Wash it immediately and put it away. (I can’t tell you how many times I’ve heard stories from people who have accidentally cut themselves while reaching into a sink full of dirty dishes.)
• Finally, knives are for cutting, dicing and slicing. They are NOT tools for opening boxes, cleaning or scraping. You’ll ruin the edges, and then the knives won’t be able to do what they’re designed to do — cut your food safely and efficiently.

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