No other tool in my kitchen is more important than my chef knife.  Good quality knives may cost you big bucks, but with proper care will last a lifetime.

·       NEVER put your knives in the dishwasher!  The strong detergent and very hot water temperature will take their toll on the blade of your knife, rendering it dull before it’s time.  Always clean your knife thoroughly after each use-it only takes one minute.

·       Store your knives properly.  The best place for your knives is a knife block, however, if they must be stored in a drawer, they should be sheathed to protect their edge and reduce the danger of being cut by the exposed blade.

·       Cut on appropriate surfaces.  Never cut on metal, glass or hard stone like marble or granite.  They will dull the blade very quickly.  Plastic and wood are the best cutting surface options.

·       Learn the proper hand position for using your chef’s knife.  Grasp the blade firmly between your thumb and index finger just in front of the shoulder (the handle portion of the knife), curling your remaining fingers around the bottom of the handle.  Resist the temptation to extend your index finger along the spine (top) of your knife.  This creates a lack of control of the angle you are working with.  The hand not holding the knife is called the guide hand and is crucial to be aware of the position of your fingertips.  They should be tucked under (think about making a ‘gurrr’ hand gesture) and resting lightly on the food you are cutting, with the knuckles slightly forward.  Always keep your thumb tucked in while holding on to the food you are cutting.  This will feel awkward in the beginning, but I promise you it’s the best way to keeping your fingers from being sliced!  Keep practicing!

·       NEVER attempt to catch a falling knife!  Step back and let it fall to the floor.

·       Always cut AWAY from yourself; never cut toward yourself.

·       Keep your knives sharp.  A sharp knife is a safe knife and a pleasure to use.  Through daily use your knife blade will become dull.   There are many devices on the market that sharpen knives, but be careful you are not doing more harm than good.  A sharpening steel will help maintain blade sharpness.  Maintain a 20 degree angle and draw the entire length of the blade along the entire length of the steel.  An electric sharpener is designed to grind the knife edge by running it through a slot or several slots of preset angles beveling the edge.  If you are not comfortable using these sharpening devices, take your knives to a professional.

·       Knife selection.  Seek out a kitchen store or knife shop that carries several brands of knives.  Each manufacturer creates handles of many sizes and you will want to hold each one to see how it fits your hand and is comfortable.  Most knives are made of high-carbon stainless that will hold a sharp edge and does not discolor or stain easily.  Look for a knife that is constructed using a full tang-meaning the metal for the blade extends the entire length of the handle with a shape to match.

·       Use the right knife for the right job.  There are many specialized knives on the market, but the majority of daily kitchen tasks can be accomplished with three basic knives:  Chef’s Knife (8-inch or 10-inch blade), a paring knife and a serrated knife (called a bread knife).