Knife care and safe cutting technique
How the morning meeting gets the day started right
A skilled butcher knows his knives. Sharp well-maintained knives give cleaner cuts less waste and — most importantly — fewer injuries. Use this template as a checklist for knife maintenance and safe technique.
§Maintenance
- 01Sharpen the knife on a steel regularly to keep the edge straight.
- 02Sand the knife on a stone or grinder when stropping is not enough.
- 03Wash and dry knives immediately — never let them lie in the sink.
- 04Store knives in a magnetic holder or sheath, not loose in a drawer.
§Safe cutting technique
- 01Always cut away from the body and away from the free hand.
- 02Hold the item with forked fingers so the fingertips are away from the edge.
- 03Stand stably with good working height so you don't press skew.
- 04Use cut gloves for the tasks where the risk is greatest.
§The right knife for the job
Use a knife that suits the job — boning, portioning or filleting require different knives. The right knife makes the job easier and safer, and it quickly becomes part of your professional routine to pick the right one.