Having a sharp knife to use for cooking is essential for
both the preparation of the meal and your safety. A dull
knife is more dangerous than a sharp one. There are
certain rules you must follow in order to handle a knife
safely. Nothing will ruin a dinner quicker than cutting
your self.
Rules for handling a knife safely are:
1. Think about what you are doing. Getting distracted
while using a knife is a sure way to cut the wrong item.
2. Use the correct type of knife for what you are doing.
3. Use a cutting board that won't slide around.
4. Don't talk with your hands while cutting. You could
injure yourself and whoever is standing close to you.
5. Even though you've played baseball as a kid, don\'t try
to catch a knife if you drop it.
6. Don't leave a knife in the sink for someone else to
wash. Anyone could reach into the water not seeing the
knife.
To sharpen a knife, the best way I found, was to take it
back to the store where you bought the
knife and have them
sharpen it. But if you prefer to do it yourself, you will
have to buy a whetstone. To use a whetstone, place the
heel of the blade against the whetstone at a 20-degree
angle. Keeping that angle, press down on the blade while
pushing it away from you in one long arc. The entire blade
should come in contact with the whetstone. Keep the stone
wet with either water or mineral oil, but not both. Do not
use vegetable oil.
A steel is used for honing or straightening the blade. The
blade is placed at a 20-degree angle on the steel and run
along it several times on each side of the blade.
Gripping a knife should be what is most comfortable to you.
One method is to hold the handle with three fingers while
gripping the blade between the thumb and index finger.
There are many different types of slicing and dicing. But
with any of them, safety with a knife is the primary
concern.
45 - 100 Year Old Jewish Recipes
Bob Boeck is a Premier Member of the United States Personal
Chef Association. He has passed the ServSafe Exam and is
ServSafe Certified. Visit
http://cooking-info.net for more
articles on cooking and some recipes.
Author Profile :: Bobboeck
Bob Boeck is a Premier Member of the United States Personal
Chef Association. He has passed the ServSafe Exam and is
ServSafe Certified. Visit http://cooking-info.net for more
articles on cooking and some recipes.
cooking-info.net
Article Source: www.activehowto.com
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Posted 2008-08-17 03:43:05 By Bobboeck
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