on the curved surface of the knife's tip, using the heel of the blade to do much of the cutting. Know the Parts of your Knife! Practice!!! Now just practice! Be sure during your practice sessions that you remain constantly aware of how you are holding both the knife and the potato. The other 20% of chef's knife safety lies in how you hold the object being cut. The off -hand (the hand not holding the knife) should grip the food with the tips of the fingers, and with the fingers slightly curled under. The knuckles of the off- hand will actually rest against the side of the knife's blade. How to Hold your Knife Grip the knife at the base of the blade just above the bolster lip. Pinch this part of the blade between your thumb and index finger. Understanding how to hold the chef's knife properly is 80% of using it safely. Two Types of Cutting: You will either drag the knife towards you with the blade tip and point touching the cutting board the whole time, or rock the knife back and forth Storing your knives… Keep them in a handy spot. A kitchen should be efficient and everything should be within reach. This means that you should store your knives near the area where you do the most cutting. Buy a storage block. A storage block gives you a place to store the knives you use most. Not all storage blocks are the same though. If you want to protect your blades, choose a storage block made with wooden skewers. This type of storage block allows you to slide your knives into the block, without dulling the blade. Wood and plastic cutting boards are better than metal, marble, or other hard surfaces for helping to maintain your kitchen knives. Hard cutting surfaces can cause your kitchen knives to become dull more quickly Caring for your Kitchen Knives… Dropping a kitchen knife into the sink or a knife drawer can damage the blade. Gently place knives into the sink for washing Never use a knife to pry anything open. Not only is using a knife to pry things open a safety hazard, but it can damage or break your knife Knives with wooden handles should not be submersed in water or put in a dishwasher. When washing a wooden handled knife, be sure to immediately and thoroughly dry the handle. Lemon oil should be applied to the wooden handles of knives to help maintain them If you want to dispose of your old knives, there are a couple of options to consider. Call your local metal recycling center if your knives are in poor condition. Call your local thrift shop if they are in working condition. Keep Your Knives Sharp! Keeping your chef's knife sharp will make your job in the kitchen easier — and safer, too. That's because when you're using a dull knife you have to apply more pressure than you would with a sharper blade, which makes the knife more likely to slip. Sharpening a kitchen knife involves two separate but related tasks: First: A Wet Stone: Second: Then hone the blade using a honing steel! Generally, break out the whetstone about once a month or so. But the honing steel is a different story. If you are doing a lot of slicing, you might give the knife a couple of strokes on the steel every few minutes — especially if you are working with items like ripe tomatoes or plums. Smart Safety Tips: Walk with knife down by your side. When not using on kitchen counter, tuck blade under cutting board-don’t leave lying on counter where it could get knocked off. Never drop into soapy water where others might not see it. Use the right knife for the job: paring knife is for small work, doesn’t work well for chopping. Serrated for breads and tomatoes, carving knives for slicing meats, cleavers for chopping along with chef knives and boning knife for boning!