Knife Handling Assessment

When handling knives is it important to maintain the sharpness of the blade. This can be done by sharpening the blade using a wet stone block or a steel. To ensure the whole blade is being sharpened the knife should be held at a 45-degree angle.

When handling knives it is important that
we hold them by the handle and have
the blade facing down to prevent injury to 
ourselves and others in accordance to
legislative and establishment requirements. 

We need to ensure before cooking
that our knife is clean and sharp
as using a blunt knife is unsafe and may
increase the risk of cutting yourself. It needs
to be clean to prevent the spread of
harmful bacteria.

When setting up your area for a practical
it is important to place a wet cloth under the
chopping board to prevent it from moving around
and causing injury.  To prevent cross-contamination
the corresponding knife and board should be
clean before use. 

When storing knives it is important to
store them in a safe manner that will
reduce the risk of injury. They need
to be stored in a place where children can't
reach them. 

The two practicals we practiced these knife handing techniques on were fruit salad and chicken stir-fry.