Knife injuries are possible at home. Avoid injury by following a few safety tips.
- Never touch the blade of the knife.
- Cut foods away from your body and always use a flat surface.
- Use a non-slip cutting board. You can also put a damp towel under your cutting board to keep it from slipping.
- Use the right cutting tool for the job. This will make it easier and safer to create any dish!
![chef knife on cutting board](/sites/default/files/styles/800_x_800/public/2022-06/chef_knife.jpg?itok=rKMLsNcg)
Chef’s Knife
Most commonly used for dicing, mincing, slicing and chopping. The 8 to 10-inch long blade allows for better control on the cutting board.
![paring knife](/sites/default/files/styles/800_x_800/public/2022-06/pairing_knife.jpg?itok=cRwPAXhz)
Paring Knife
Most commonly used for peeling, coring, and removing bruises and stems. The 2 to 4-inch long blade is easier to handle so it can be used for more detailed cuts.
![Serrated Knife](/sites/default/files/styles/800_x_800/public/2022-07/SerratedKnife2.jpg?itok=cJKq0nfZ)
Serrated Knife
Most commonly used for soft foods because the scalloped edge can cut without smashing more tender items like tomatoes and bread. The blade is typically 8 to 10-inches long, but serrated knives can come in a variety of sizes.
![peeler](/sites/default/files/styles/800_x_800/public/2022-06/peeler.jpg?itok=oG4-FKxv)
Peeler
Removes the outer layer of foods such as the skins on potatoes and apples. Peelers can come in many different shapes and sizes.
![grater](/sites/default/files/styles/800_x_800/public/2022-06/grater.jpg?itok=1QDz-40E)
Grater
Shreds foods into smaller pieces. Grating food into smaller pieces may be helpful when melting cheese or for a specific shape or texture such as in hash browns.