Cutting Safety: The Claw (method 3 of 3)

The Claw Method is helpful when you are cutting large pieces of food into smaller pieces or cylindrical food such as carrots, celery or parsnips into slices. Part of its attractiveness is that you can examine where you intend to make the cut before you cut it (as described in Step 7).  The Claw Method is… Continue reading Cutting Safety: The Claw (method 3 of 3)

Cutting Safety: The Bridge (method 2 of 3)

Use the Bridge Method of cutting to cut large round foods in half safely. While there is no one best method to cut foods as they vary in size, density, and shape, this post is focused on the “Bridge” method which is helpful for several situations. Most importantly for the safety of cooks with and without… Continue reading Cutting Safety: The Bridge (method 2 of 3)

Cutting Safety: The Corral (method 1 of 3)

The corral method of cutting There is no one best method to cut foods. Foods vary in size, density, and shape. This month our knife safety feature is focused on the corral method, which is excellent for cutting food into very small pieces with no need for a specific shape. Some recipes call for the cook to “mince”… Continue reading Cutting Safety: The Corral (method 1 of 3)

Knife safety: how to hold a knife, finger and hand positioning

How to hold a knife: safest finger positioning for the hand holding the knife Cuts and scrapes from kitchen knives are common but entirely preventable. Learn how to hold a knife in this first part of a series covering kitchen knife safety for cooks who are blind or vision impaired and everyone else! Pinch the blade… Continue reading Knife safety: how to hold a knife, finger and hand positioning