Knife assessment

Handling and Maintaining Knives

1.  As you can see down below the knife I am using is a green knife to cut the vegetables (broccoli,cauliflower etc) and the yellow knife is with the chicken. It´s important to use the correct knife for your preparation incase you cause cross contamination, with using the same knife on every meat/vegetable etc.  

2.   Having a wet cloth underneath your chopping board is important because it is stopping the board from moving and helps you to cut your fruit or veges accurately. 

3. By carrying the knife beside me I´m not putting anyone in danger or myself because I will know where the knife is at all times and I´m not waving it around. 

4.  Before I go to use the knife, I have to make sure it is clean and has been sharpened because then cross contamination may occur with transferring the bacteria and the food particles onto a different piece of food. 

5.  Before you go to cut your fruit,veges meat etc you sharpen the knife with a steel or stone on a 45 degree angle so that you have a better job of cutting or slicing your food and have a less chance of badly cutting yourself.

6.  By sharpening your knife twice on each side will keep it sharp when you are cutting and preparing your fruit/vegetables etc. 

7.  By having the knives set up in a cupboard where they can be facing up on a magnetic strip, the blade will stay sharp whereas having the knives in a draw the blade will go blunt.