Kitchen Knife Safety

A sharp knife is safer than a dull one: it goes where you aim it instead of slipping. Most cuts happen with dull knives, wet hands or a sliding board. These rules cover the everyday risks.

Using a knife

• Keep the board still. Put a damp paper towel or a thin non-slip mat under it.
• Curl your fingers. Hold food with your fingertips tucked in, knuckles guiding the blade (the “claw grip”).
• Cut away from your body, and never toward a hand that’s holding the food from the other side.
• Make round food flat first. Halve an onion or potato so it can’t roll.
• Use the right knife. A paring knife isn’t for squash, and a thin Japanese blade isn’t for bones or frozen food.
• Never catch a falling knife. Step back and let it drop.
• Don’t use a knife as a pry bar, can opener or screwdriver. Tips snap and blades slip.

Sharpening

• Go slow. Speed doesn’t sharpen; a steady angle does.
• Keep fingers behind the edge on a whetstone, and on top of the blade, not in front of it.
• Secure the stone or sharpener on a damp towel or its base, so it can’t slide.
• Wipe the blade carefully, spine side toward your palm, edge away.
• Electric sharpeners: follow the manufacturer’s manual, keep the cord dry and unplug the unit before cleaning it.
• Metal dust from sharpening should be rinsed off the blade and the stone, not wiped with bare fingers.

Cleaning

• Wash knives by hand, one at a time, and never leave them in a sink full of soapy water where someone can reach in blind.
• Dry right away, edge away from your hand.
• Skip the dishwasher. It dulls the edge and the knife can shift in the basket.

Storage

• Use a block, magnetic strip, edge guard or knife roll. Loose knives in a drawer dull fast and cut hands.
• Place magnetic strips high, out of children’s reach, and put knives on spine first.
• Use edge guards when traveling or carrying knives outside the kitchen.

Kids and knives

Children can learn to cut, with an adult right beside them. Start with a kid-safe knife, soft foods and the claw grip. Store sharp knives where kids can’t reach them. Check the age guidance from the knife’s manufacturer.

Carrying knives in the U.S.

Laws on carrying knives in public differ by state and city. Transport kitchen knives wrapped or in a roll, inside a bag, and check your local rules.

If you get cut

Press a clean cloth on the cut and raise your hand above your heart. Get medical help if the bleeding doesn’t stop after about 10 minutes of pressure, the cut is deep or gaping, or you can’t move or feel your finger normally. Call 911 in an emergency.

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This page shares general safety tips, not professional or medical advice. Always follow the manufacturer’s instructions for your knife or sharpener.