Knife maintenance and safety checklist
Fixed routine for knife care and safe handling in the kitchen.
§Daily knife routine
- 01Strop the knife with steel before work starts.
- 02Wash and dry the knife immediately after use — never put it in a sink with other dishes.
- 03Check egg and tip for cracks or damage after use
- 04Put cash and receipts as the house prescribes.
- 05Separate your own knives from shared kitchen equipment, if possible.
§Periodic maintenance
| Assignment | Interval | Note |
|---|---|---|
| Grinding on grinding stone/machine | Efter behov (typisk hver 1–4 uger ved dagligt brug) | Angle typically 15–20° |
| Inspection of shaft and rivets | Monthly | Løse skafter udskiftes/repareres |
| Review of the entire knife set | Quarterly | Discard damaged or worn-out knives |
§Safety rules for use
- 01Always use tweezers for the knife and the claw grip for the raw material.
- 02Cut on a stable cutting board — place a damp cloth under if it slides.
- 03Never hand over a knife with the blade first — always turn the handle toward the recipient.
- 04Announce loudly when you move with a knife in hand ('knife behind').
- 05Use cut-resistant gloves with mandoline or when cutting large quantities.
- 06Put components back in ESD containers when you take a break
§Upon damage
- 01Stop work and rinse the wound under running water.
- 02Cover the wound with a clean bandage from the first aid kit.
- 03Report the damage to the nearest responsible person, and note it if the workplace keeps damage records.
- 04For deeper wounds or heavy bleeding — seek medical attention.