Knife safety is common sense. But it must not be all that common, really, judging by the number of knife related injuries we manage to inflict on ourselves. We could avoid a lot of that by stopping to think about the correct ways to use and store knives.

How to cut

The simple advice most commonly given first is: Never cut toward yourself, or rephrased; always cut away from yourself. It is good advice, though perhaps not always possible. You certainly need to be careful when cutting any tough material that the blade will go in a safe direction if it slips.

Use a knife only for purpose it was designed for

Another good bit of advice, often ignored, is to refrain from using a knife for purpose it was not designed for. You should never use a knife in place of a bottle opener, or as a screwdriver or punch. Do not use a knife to cut things that a knife was not meant to cut, like metal or other very hard, dense materials.

Use a knife only where it is safe to use one

You should always use a knife in an area where it is safe to use one, like on a cutting board that is stable and will not slip out from under your work. You should be aware of the people around you, so that they do not get hurt or cause you to hurt yourself. A good trick with the cutting board is to place a damp towel under it to stop it from shifting. A piece of that rubbery shelf or drawer padding material works very well too.

Select the right type and size of knife for work

Having the right knife for the work at hand is very important. For a large job, you need a large knife. A full-sized chef’s knife is actually safer for chopping a pile of vegetables than is a knife that is too small or not shaped properly. The knife should not only be of the right type and size, it should be properly sharpened. A sharp knife is safer to use than a dull knife, as it will cut and not slip. Good quality knives that are well mounted in their handles and made of high grade materials will not break or fail in any other way and are safer to use than low quality knives of poor construction. How you hold the knife is crucial to safe use. Keeping your fingers out of the way keeps them from harm, and a good grip means good control of the knife’s motion.

Select proper storage for the knife

Proper storage, even temporary storage is not only good for the knife but is vital for safety. It is hazardous to rummage in a draw full of loose knives, and bad for the blades as well. A knife block is excellent, either the type with slots or the ones with parallel rods where you can stick the knives in just any way you please. Putting a knife down, not even necessarily putting it away, can be dangerous and can lead to a serious accident. You should not put a knife near an edge where it can fall to the floor, possibly injuring someone’s feet or legs. You should not cover or obscure the position of a knife with a towel, for instance, lest you grab for the towel and find the sharp edge by mistake.

Sharpening knives

Sharpening knives is a skill that you may wish to learn, if you are not already expert, as sharp knives are both more pleasant and less dangerous to use. But you should do that carefully as well. The movements in sharpening a knife using a whet-stone are repetitive, but do not become complacent or you may slice yourself. Whether we use common sense or uncommon caution, we should do what needs to be done to protect ourselves and others when using knives.

If you take an interest in cheese, a cheese knife set is a must. A typical cheese set contains a hard cheese knife for cheeses like cheddar, a cheese plane or shaver, a fork-tipped knife, and a spreader that works not only for soft cheeses but spreads, pates or cheese accompaniments.  The soft cheese knife typically has a very thin blade that is sometimes perforated with holes to prevent cheeses like Camembert from sticking.

Cheese knife sets range in price from about 20 dollars to as much as several hundred dollars for a 4-piece Wusthof cheese set. You’ll find some sets come with a case or cutting board, typically bamboo.  While the cutting board is a nice feature, they are typically not big enough to serve a selection of several cheeses. However, they work beautifully if you were to bring out a wedge of cheese and some grapes after dinner. You may also find cheese sets bundled with picnic or wine baskets that may include additional tools such as a corkscrew for cheese-lovers who double as wine-lovers.  You may also find multi-purpose cheese knives that are like several tools in one.  For example, Global makes a single stainless steel knife that is suited both for hard and soft cheeses for around 70 dollars.

When shopping for a cheese set, look for stainless steel blades that are designed to keep their edge and have a lifetime warranty.   If you have the opportunity to try out different knives, take note of the knife’s balance and weight.  Make sure it has a non-slip grip that feels comfortable in your hand.  Many cheese knives have very small handles which are ideal for some hands, but not for others.  If you’re serving a lot of different cheeses to a group, it’s important that you don’t get hand fatigue from an uncomfortable cheese knife. Also, note that some cheese sets are dishwasher safe, but many allow only handwashing so read the accompanying instructions carefully.

A must for any cheese lover, as well as a great gift, your cheese knife set will be enjoyed with friends and family for years to come.

Trying to decide which sort of cutting board you should purchase for you kitchen? Here are some of the benefits and negatives associated with plastic cutting boards, wooden cutting boards, and tempered glass boards:

Plastic Cutting Boards

One of the benefits of plastic cutting boards is their nonporous surface. In other words, you do not have to worry about the juice from your meats and vegetables creeping into your cutting board and staying there. They are thought to be the most sanitary, especially since they are dishwasher safe. When you are done chopping away, you need only to set your board in your dishwasher, and you are set – it will come out clean and as good as new.

And while you may not consider any plastic cutting board to be “beautiful” – there are some stylish ones out there. You can find plastic cutting boards in a multitude of colors, so you can match it to your kitchen décor. Besides, plastic cutting boards are generally the least expensive – you can therefore get more for less money. It is a good idea to have multiple cutting boards in your kitchen. Come people even prefer using only certain boards for meat, and others for vegetables.

Another great thing about plastic cutting boards is that there are some thin, mat boards. These boards are flexible and are therefore great for transferring food. Also, because they are so thin and lightweight, they are great for taking on camping trips and picnics. Of course, sharp knives can and probably will eventually cut through a thin plastic cutting board.

Wooden Cutting Boards

Wooden cutting boards have been around for ages. Chefs have been putting their meats and vegetables up on wood chopping blocks and wooden countertops for many centuries, and there have not been too many contamination problems to speak of. Of course, in general, the major concern with wooden cutting boards is a question of sanitation. They are very porous – in other words, those meat and vegetable juices that were repelled by plastic cutting boards can, indeed, soak into a wooden one. Germs can get trapped in the cuts made by knives.

Properly cleaning your wood cutting board, though, will obviously help with the problem of sanitation. Most wooden cutting boards cannot, unfortunately be put through the dishwasher – check the care instructions before you place it through the dishwasher. If you have any doubts, it is best to handwash it if you want it to last a long time. Use hot water and soap to wash it. After you rinse it well, just set it out to dry. As mentioned before, most wooden cutting boards are rather porous, therefore, it might take a while for them to dry (they will soak up some of that water). Make sure that you allow yours to dry thoroughly before you put it away.

For an extra cleaning, use vinegar or a bleach and water solution. It is very possible and quite easy to keep your wooden cutting board bacteria and germ free. Be especially thorough when washing your board after cutting meat – you do not want to have e. coli or salmonella transferred to your board and remaining there. Of course, some people say that bacteria does not generally like wood and that wood has natural germ-killing substances. Nonetheless, it can never hurt to thoroughly clean your board. These properties of wood may be true for some woods, but perhaps not all. Bamboo, for instance, is known for its resistance to bacteria.

Many consider wood cutting boards to be more forgiving than others, and they work well with sharp knives – they will not dull your knives as quickly (this is why most knife storing blocks are made of wood).

Of course, another important aspect of wooden cutting boards is their charm. You can store your wood cutting board away in the cupboard, for sure, but you could also leave it out. You can display it, on the wall or on the countertop. A wood cutting board adds a sort of rustic charm that other cutting boards just cannot meet. There are some very beautiful hand-crafted wooden cutting boards out there.

Tempered Glass Cutting Boards

These boards can be very beautiful. You can find tempered glass boards that have wonderful designs and pictures. You can even find ones that match you décor perfectly. Of course, there are other benefits besides “looks” associated with glass cutting boards.

They are very resistant to heat (it can double as a ‘hot pad’). Also, they are very easy to clean – you can just stick them in the dishwasher. However, tempered glass cutting boards are not perfect. For one thing, the sound of a knife on one of these boards can make you cringe. More importantly, glass cutting boards can dull knives quicker.

All in all, just try out a few different types of cutting boards and see which ones work best with your cooking routine. As far as the sanitation of cutting boards go – any cutting board can be a breeding ground for bacteria and germs if not cleaned properly. Similarly, practically any cutting board can be very safe if you simply take the extra time to clean it. Choose your cutting board bases not solely on sanitation, but how easy it is to use, how easy it is to clean, and how well it matching both the décor of your kitchen and your cooking style.

Welcome to BAYSURPLUS !! We are your source for the name brand footwear, handbag, crystal, cosmetic, jewelry, kitchen and others at affordable prices. We carry one of the best items on eBay. We try our best to list the items with detailed descriptions and photos. Please email us with any questions you might have. You can check out our eBay store or use our quick item search above for more great deals on BAYSURPLUS. Save even more on shipping when you buy multiple items! You can find contact information, policies, and other kool stuffs at www://shop.ebay.com/merchant/baysurplus Buy Authentic from Trusted Ebay Power Seller OUR PRODUCTS ARE NEW & AUTHENTIC SO YOU CAN BUY THEM WITH CONFIDENCE. YOU’RE BIDDING Wusthof Classic Collection Bread Knife The item number # 4128-7 (20cm = 8 inches) BRAND NEW AND SEALED ORIGINAL PRIZE $100 not include tax DESCRIPTION: This knife features an astonishing and well thought out design: The offset handle. It provides ample clearance between the knuckles and the cutting board whilst slicing baguettes or cutting sandwiches. Quality – Made in Solingen / Germany Please note of a few rules I have due to past experience……. Please do not bid if you are not intended to pay. You will be reported to Ebay for nonpayment. If you are not satisfy with the product or service please contact me to resolve the problem before give me a negative feedback. PAYMENT DETAILS We accept only Paypal . Auction winners must claim and pay for their item within 7 days of auction close. POLICY FOR RETURN TIME- You have 7 days (100% Satisfaction Guarantee!) from the time you receive the item to send it back for a refund or exchange it for another item. CONDITION – Items will only be returned or exchanged if they are in their original conditions and tags. REQUIREMENTS – We must have your Full Name, User ID, Detailed Reason For the Return and whether you are requesting an Exchange or Money back. POLICY FOR SHIPPING Please examine the shipping cost and agreed before you bid. Shipping fees are not refundable once you bid and won & paid for the item. Buyer bears all return shipping & duty fees regardless of circumstances. Combine shipping is available for multiple items. Please consult for rates. Allow 3-8 BUSINESS days for domestic delivery and 15 -20 days for international shipping. We use USPS for all shipping Your order is usually shipped next business day after payment is cleared. Free Tracking# are included for all domestic shipments. We do not ship to international P.O. boxes. International Customers are responsible for customs taxes and duties where applicable. Sorry, we no longer ship to Brazil, China, Hungary, Mexico, Greece, Turkey, and Russia. Insurance is not available for international shipment. No returns are accepted for international shipment

Most people do not know the proper way to handle a knife, whether it be in the kitchen or some other everyday use.

I have worked in a kitchen as a chef for 25 years now and it never ceases to amaze me how carelessly people handle a knife; one of the most used and dangerous tools in the kitchen. A knife is not a toy and it should not be used as one. Always respect a knife. It is also not a can, bottle or jar opener. It is also not a screwdriver, as this can cause damage to the tip of the blade and possibly slip and injure the user.

Always hold a knife in your dominant hand. If you are right-handed, hold the knife in your right hand. Likewise, if you are left-handed you would hold the knife in your left hand. You should always have the angle of the blade away from you. Never slice anything in the direction of your body, as you have a better chance of cutting yourself.

Never cut anything while holding it in your hand. Always use a cutting board with a damp cloth underneath it whenever you are slicing, chopping, or dicing. This will stop the board from slipping or moving on the counter top.

Also remember to keep your knives sharp at all times, as a dull knife is more dangerous than a sharp knife. A dull knife will jump or slip off the item your are cutting and possibly cause serious injury to the user. That is why it is a important to own a honing stone or a knife sharpener.

Most people do not know the proper way to pass a knife to someone else. Some people will hold the knife by the blade while others will hold it by the handle. Each of these methods is incorrect. What if someone was to bump into the person receiving or passing the knife, this is an accident waiting to happen. The only proper way to pass a knife to someone else, is to lie it flat on a table with the edge of the blade facing away from the other person so they can pick it up themselves.

When walking through the kitchen, you never carry a knife loosely in front of you. The only way to carry a knife in the kitchen if you must, is by the handle, at the side of your leg with the sharp edge facing the back.

You should always hand wash your knives yourself after each use. Never put a knife in the dishwasher or sink with sudsy water as someone may reach in and cut themselves not knowing a knife was there.

Make sure you always use the proper knife for whatever job you are doing. Paring knives for coring or cleaning products, a chef knife for chopping or dicing and a slicing knife for slicing. Serrated knives are only to be used for slicing bread or sandwiches.

Always store your knives properly when not in use. A knife block or magnetic rack is best. If you must store your knives in a drawer, be sure to keep them in a separate compartment away from other utensils.

On a final note, if you ever drop a knife, do not try and catch it. I cannot tell you how many accidents I have seen as a result of this. Let it fall and come to a complete rest before you pick it up. Always stay focused on your task without any distractions when using a knife.

NCAA Wyoming Cowboys Insulated picnic backpack with detachable wine duffel and deluxe service for 4. This insulated picnic backpack is perfect for the adventurous picnicker. This backpack is lightweight, compact, and very practical. It is outfitted with a detachable, insulated wine duffel and all the amenities needed for a picnic for four. The backpack features pockets/compartments for all of its accessories. The large food compartment, featuring state-of-the-art Thermo-Guard insulation, will help keep your picnic hot/cold for hours. Great for picnics, hikes, concerts, and sporting events. Just pack it up and go! Components: 4 Plates (melamine 9 in.) 1 Cheese knife (stainless steel with wood handle) 4 Wine glasses (polystyrene) 4 Napkins (cotton 13 x 13 in.) 4 Ea. Knives, forks & spoons (stainless steel) 1 Tablecloth (cotton 41 x 44 in.) 1 Cutting board (wood 6 x 6 in.) 1 Set of salt/pepper shakers 1 Corkscrew (waiter style – stainless steel)

The best thing you can do to keep your knives sharp and to avoid wear and tear on the blade’s edge is to make sure to use it on the proper cutting surface. Using a cutting board made of glass, stone, stainless steel or ceramic will quickly dull your knife. For this reason, it’s advisable to avoid using your good kitchen knives to cut food directly on ceramic or porcelain dinnerware or on granite or marble countertops. The better option is using cutting boards made of wood, bamboo, plastic or synthetic because they won’t dull your blades.

It’s also important to keep your knives clean. Ask any professional chef how to wash a good knife and I would wager that 99 times out of 100 you will get the same answer and a stern one at that: A kitchen knife should always be washed by hand after each use using a mild liquid detergent and then dried thoroughly with a towel. And, then that same chef will tell you, and with great emphasis, that a good knife should NEVER be washed in a dishwasher because the heat and steam will ruin wood handles and the knife can be easily nicked by being tossed around in the dishwasher.

All this being said, I have to admit (and I realize that I may be about to incur the disdain of many amazing chefs by doing so), that I sometimes wash my knives in the dishwasher, because, due to safety reasons, I don’t like handling a sharp blade with wet hands. For this reason, I only buy plastic-or composite-handled knives because wooden handled knives really shouldn’t go into the dishwasher. And I’ve never had a problem with my knives getting nicked in there, although I’m very careful about how I load them.

If you choose to wash your knives in the dishwasher, make sure to place them securely in the top shelf of your dishwasher so that they won’t move around during the washing cycle and don’t use the heated dry cycle. For safety sake, be careful unloading the dishwasher. And, remove the knives from the dishwasher immediately after the washing cycle is complete.

In addition to keeping your knives clean, it’s a good idea to keep them sharpened and in alignment. A honing steel is an essential piece of equipment if you want to keep your knives in tip-top shape. The honing steel is not a sharpener, but is used to re-align and straighten the blade’s edge. By pulling the knife’s edge along the length of the honing steel, the blade can be brought back to the correct angle. Manufacturers recommend using a honing steel every time you work with your knives.

As far as sharpening your knives, there are a number of home knife sharpeners on the market today and many of them do a good job at returning a reasonably sharp edge to your blades. The manual sharpeners are significantly less expensive than their electric counterparts, but just don’t seem to be able to manage a blade that is pretty dull. If you keep up with your knives and the blades are only modestly dull, the manual knife sharpener is probably fine for you. Otherwise, you’ll probably want to invest in an electric sharpener. When shopping for an electric knife sharpener, you may want to consider getting one that includes a non-motorized slot that can be used like a honing steel. This will save you having to buy the steel in addition to the sharpener. In addition, the honing mechanism on the electric sharpeners is much easier to use than the traditional honing steel.

The other option for sharpening your knives is to take them to a professional knife sharpener. This choice is certainly less convenient than running the blade through a sharpener at home, but nothing can give your blades a sharper edge than an experienced professional can. In fact, many professional chefs say that having your knives sharpened by a professional knife sharpener is the only way to go.

If you’re interested, most good kitchenware shops can direct you to a qualified person. Or, you can also look under ‘Sharpening Services’ in your local Yellow Pages.

Springtime is the land awakening.  The March winds are the morning yawn.  ~Quoted by Lewis Grizzard in Kathy Sue Loudermilk, I Love You

I love Spring! And it is supposed to be gorgeous this weekend! Why not spend it at the Zoo? Come on, seriously when was the last time you went? Tickets are only 11.00! If you go on Sunday you can attend the Elephant Baby Shower, that’s right, Shanti the Elephant is expecting! The Zoo could use your help on a few supplies for her, here is what they need:

Spices with no salt and no anise
Extracts
Oscillating sprinklers
Inflatable kiddie pools
Non-toxic paints
Canvases
Crazy Daisy sprinklers                          
Leaf rakes
Large scoop shovels
2-wheelbarrows
Large boomer balls
Electric knife sharpener
Cutting board (non-porous)
Gift cards to Home Depot, Lowe’s,

Image of Shanti by: The Brit_2