Kitchen Knife Safety 

Here are some ways to make using knives simple and safe — tips that work for anyone, whatever their level of vision.

Start with contrasting cutting boards.

Use a light-colored board for darker foods like green peppers, and a dark board for lighter foods like onions.

That bit of contrast makes everything stand out more clearly.

A good work light, desk lamp or under-cabinet light helps too — just make sure it shines on the board, not in your eyes.

To hold what you’re cutting, use a claw grip, just like professional chefs do:

Curl your thumb and fingertips under, like you’re making a loose claw.

Then, press the back of your fingers on top of the food, with your knuckles facing the knife. This way, your fingertips are protected from the knife blade. Move your “claw” hand back little by little as you slice.

And to hold your knife, grip it with your thumb and forefinger on either side of the blade, and your other fingers wrapped around the handle.

This gives you control and balance.

Use a smooth rocking motion to cut — the tip of the knife stays in contact with the board while the handle moves up and down.

It’s steady, efficient, and keeps the knife under control.

After washing your knife, place it behind the kitchen faucet to dry.

It’ll be safely out of the way, and you’ll always know where to find it.

Once dry, store your knives in a knife holder or block — it keeps the edges sharp and your fingers safe.

With the right tools, good lighting, and a few solid techniques, using a knife becomes routine.

Just a few small changes — and your kitchen feels like yours again.