Describe professional knife safety.

Description should include how to

• carry a knife
• hold a knife (grip)
• wash a knife
• sharpen and hone a knife
• store a knife.

Process/Skill Questions:

Thinking

• Why is knife safety important in a commercial kitchen?
• What are the consequences of not handling a knife safely?

Communication

• How should new employees be made aware of knife safety?
• How should veteran employees be reminded of knife safety?

Leadership

• Should employees be required to bring their own knives to work, or should the company provide knives for all?

Management

• How can management ensure all employees are using knives in a safe manner?