Knives come in a wide variety of shapes and sizes.
Humans have used hard and sharp-edged surfaces to cut softer objects for millions of years. Knives are used for a variety of applications from kitchens to the International Space Station. Extremely sharp scalpels are used in medical surgery. Their duller cousins are used to spread soft butter. Knives that are collectors' items or religious symbols may never be used to slice anything at all. Whatever a knife's intended purpose, the foremost rule of common sense applies: Safety first. Does this Spark an idea?
Instructions
1. Different knives for different uses
Select the right knife for the task. Kitchen knives come in different sizes and blades for a reason. Slicing bread is easier using a longer blade with a serrated edge. The stubby and straight-edged blade of a paring knife is better suited for peeling potatoes. A thin and long blade is ideal for filleting a fish. Wide-bladed cleavers chop through bones, but you would use a boning knife with a more flexible blade to remove the meat from a bone. Utility and chefs' knives have a range of applications. Generally speaking, knives with thinner blades and special tips and points have more specific applications.
2. Prepare a special surface for cutting that will not slip when force is applied. Place a damp cloth underneath a wooden cutting board to ensure maximum stability. This will prevent the cutting surface from moving and will protect the counter top from cut marks.
3. Ensure the blade is sharp, free of nicks, dents or rust. "The cheapest knife with a sharp edge is far better than the most expensive dull blade in the world," according to "Everybody's Knife Bible." Any irregularities on blades pose safety risks.
4. Always cut away from yourself.
Keep the blade in full view and always cut away from yourself. Keep the cutting surface clean and clear of obstacles.
5. Pass knives with the handle out.
Carry the knife by its handle and keep it pointed down in a safe direction. When passing a knife to another person, do so with the handle out.
6. Store the knife in a sheath or container that will keep the blade covered. This will make knife handling safer and will prevent the edge from getting duller. Rust is considered to be the worst enemy of a knife so make sure to store your blades in dry places.
7. Hand wash knives in soapy warm water and avoid soaking or placing them in dishwashers due to potential damage to handles, particularly wooden ones.
8. Keep blades sharp. Using a whetstone can be time consuming. Ceramic sharpening sticks and sharpening rods impregnated with diamond dust cut down on sharpening time. The longer the sharpening surface the better, as you want to sharpen the entire edge of the blade with a single stroke at a time. Slide the knife leading with the cutting edge, taking the longest strokes possible. Avoid changing the angle while you sharpen. A smaller angle will result in a finer edge. Less pressure will result in a sharper knife.
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