Ten steps to keep you safe.
Rule #1 Keep knives out of sight.
Knives, in the open, can attract children to play with them.
Under counter and under cabinet knives are a good alternative to drawer knives.
Rule #2 Lock up your knives.
You can get a drawer lock or a block lock.
Rule #3 Dull knives slip.
Keep your knives sharp.
A dull knife can make you lose control.
Rule #4 Use the right tool for the job.
For example, don't use a giant butcher knife to open a can of beans.
People can get into trouble by trying to perform tasks the knife wasn't meant to do.
Rule #5 Don't hold things in your hand while cutting.
Use a cutting board and both hands to cut.
Some people will try to pry open frozen steaks (and a lot of other things) with the meat in one hand and the knife in the other.
When the pressure is released, there is a good chance that your hand will get sliced.
Rule #6 Don't let knife handles hang over the edge of tables and countertops.
Sometimes you can knock the knife onto the ground and you will could either step on the knife or slice your leg.
Rule #7 Buy quality knives.
Some cheap knives have handles that are hard to hold onto.
Even worse, the handle may break while you are using the knife.
Rule #8 Don't mix knives with a pile of dishes or just throw them in dishwater.
You can get cut when you are washing the dishes.
If you put them in the dishwasher, and you shouldn't, put them blade down so someone doesn't get accidentally poked.
Rule #9 Give knives to those who are responsible.
For example, don't give a five year old a pocket knife.
Wait until people are mature enough.
Rule #10 Watch carefully.
Go slow.
Don't rush the cutting process.
Many chefs that cut off fingers are trying to rush.
Rule #1 Keep knives out of sight.
Knives, in the open, can attract children to play with them.
Under counter and under cabinet knives are a good alternative to drawer knives.
Rule #2 Lock up your knives.
You can get a drawer lock or a block lock.
Rule #3 Dull knives slip.
Keep your knives sharp.
A dull knife can make you lose control.
Rule #4 Use the right tool for the job.
For example, don't use a giant butcher knife to open a can of beans.
People can get into trouble by trying to perform tasks the knife wasn't meant to do.
Rule #5 Don't hold things in your hand while cutting.
Use a cutting board and both hands to cut.
Some people will try to pry open frozen steaks (and a lot of other things) with the meat in one hand and the knife in the other.
When the pressure is released, there is a good chance that your hand will get sliced.
Rule #6 Don't let knife handles hang over the edge of tables and countertops.
Sometimes you can knock the knife onto the ground and you will could either step on the knife or slice your leg.
Rule #7 Buy quality knives.
Some cheap knives have handles that are hard to hold onto.
Even worse, the handle may break while you are using the knife.
Rule #8 Don't mix knives with a pile of dishes or just throw them in dishwater.
You can get cut when you are washing the dishes.
If you put them in the dishwasher, and you shouldn't, put them blade down so someone doesn't get accidentally poked.
Rule #9 Give knives to those who are responsible.
For example, don't give a five year old a pocket knife.
Wait until people are mature enough.
Rule #10 Watch carefully.
Go slow.
Don't rush the cutting process.
Many chefs that cut off fingers are trying to rush.