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Knife Handling

A dull knife is a dangerous knife.
One should always use a sharpening steel to keep an edge on knives.
If a knife starts to fall, watch your feet and step aside; but let it fall.
Keep your mind on your work when holding a knife.
Never put a knife in water or under vegetables where it cannot be seen; serious cuts can occur as a result.
Cut away from the body.
Do not palm vegetables or fruit and then attempt to cut.
Do not use knives as can or jar openers.
The best edge will quickly dull if it strikes metal, glass or formica.
Blades should never be heated in a flame or an oven. Elevated temperatures will destroy the temper of the steel.
Fine knives should be carefully stored in their own rack or in a partitioned drawer.