Knife Skills & Safety Checklist

18 items · Cooking · Medium difficulty · 30 min

Build safer knife habits and sharper skills for everyday cooking.

• Inspect knife for damage

  Check for chips, loose handle, rust, or wobble before use.

• Sharpen blade if dull

  Use a whetstone, guided sharpener, or pro service; test on paper.

• Hone blade before use

  Run a honing rod 5–10 strokes per side to realign the edge.

• Hand-wash and dry knives immediately after use

  Avoid dishwashers; dry fully to prevent rust and slips.

• Store knives securely in block, magnetic strip, or sheath

  Keep blades separate; avoid loose contact with other utensils.

• Stabilize cutting board
• Place a damp towel or non-slip mat under board

  Prevent slipping by keeping the board steady.

• Choose a cutting board the right size and material

  Use wood or plastic for most tasks; avoid glass or stone.

• Use a proper pinch grip on the blade

  Pinch the blade between thumb and forefinger near the handle.

• Keep guide hand in a claw grip

  Tuck fingertips and use knuckles to guide the blade.

• Use controlled slicing, rocking, or chopping motions

  Match motion to knife type: slicing for long cuts, rocking for herbs.

• Create a stable base for round items before cutting

  Slice a thin piece off the side to make items flat and stable.

• Keep work area clear and dry

  Remove trimmings, dry spills, and keep lighting good to avoid slips.

• Practice basic cuts slowly with soft foods

  Build muscle memory with slow, deliberate reps before speeding up.

• Wear cut-resistant gloves when learning or if needed

  Use gloves for added protection when handling slippery foods.

• Transport knives safely with blade protection

  Use sheaths, roll bags, or secure cases when moving knives.

• Keep knives out of children's reach

  Store high or locked; teach kids not to handle knives.

• Sanitize boards after raw meat and regularly

  Use hot soapy water, then sanitize with a safe solution.

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