Page 32 - SITHCCC014_SG_v1.0

P a g e | 32

Washing knives

Washing knives by hand is recommended.
Use a soft brush or rag to avoid scratching
the blade. A cap full of bleach in the water
will take care of sanitising. Rinse the knives
with warm water and wipe dry with a clean
towel - with the blade facing away from the
hand. For extra care, wipe dried knives with
a mineral oil to protect them. This is highly
recommended for carbon steel knives.

Cleaning and storing
Knives should be washed in warm soapy water
after each use, they should be thoroughly air
dried (or dried with one use paper towels) and
stored in a case, roll or knife drawer. If carrying
knives to and from work they must be carried in
a knife roll or case. Do not put knives into the
bottom of the sink as this can result in other
staff being cut; and do not wash them in the
dishwasher.

Knife handling
When cutting ensure that your free hand is held in the claw
position with your fingertips bent away from the knife edge and
your knuckles rolled forwards against the side of the blade to
control the cut.

When walking with a knife, hold it firmly by the handle, the
point facing the floor with your arm at your side.

Cut onto a suitable surface with some give in it and never
directly onto a hard surface like a bench. A cutting board must
be flat so that it does not rock or slide. It can be secured with a
damp clean cloth underneath and boards should be colour
coded for different uses.

Never use a knife for any purpose other than which it is
intended-you could damage the knife or injure yourself and
others. If you wipe or wash the blade always approach it from
the back of the blade. When setting a knife on a table or
counter, face the blade toward the table or counter.

Do not leave a knife on the edge of a table or counter.
Do not try to catch a falling knife. Step back and keep your
hands and feet out of the way.
If you do need to hand someone a knife do not hand it to them.