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Instead, place the knife (blade facing away) on a table or counter and have the other person pick up
the knife.
If you must pass a knife, hold it by the handle next to the blade with the handle toward the other
person and the tip pointing off to your side and not directly towards you.

Knives should be cleaned then stored in a chef's roll, a knife case or a knife block. They should not be
stored loosely in a drawer. Apart from the potential for the knives to be damaged, retrieving a knife
from a drawer full of knives and other equipment might result in injury.
Other equipment

The following large equipment (or similar) will be used in the cooking processes:

Cooking range - hot plates for boiling,
shallow frying, etc. Oven for roasting,
baking, heating. Ranges can be electric,
gas or induction.

Griddles (flat grill plate) for cooking
steaks, pancakes, crepes, flatbreads,
some vegetables and fish.

Salamander (overhead grill) for grilling,
toasting and keeping food warm.