Title: Describe professional knife safety.
Course: Culinary Arts I (16052-I) > Section: Understanding Kitchen Sanitation and 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?