· If you

are finely chopping something on your cutting board, tuck your fingers

under to keep them out of the way of the blade.

· Do not

keep sharp knives loose in a drawer. The knife is more likely to get damaged

in a drawer and ruin the good, sharp edge. Reaching into a drawer of sharp

knives is never a good idea.

· Never

put a sharp knife in a sink of soapy water. Instead, wash your knives

separately and always air dry them. Always hold knives by the handle,

never the blade.

· If you

drop your knife or your knife is falling, never try to catch it. Step

back when you feel your knife falling so as to avoid a foot injury.

Purchasing

quality knives

High-quality

knives may cost you a bit more but will last upwards of 20 years, whereas

a cheap knife will likely need to be replaced within a year. Remember

the following when purchasing knives for your kitchen:

· A forged,

high-carbon stainless steel blade is the best.

· A good

quality knife will have rivets.

· A knife

should be heavy, but balanced in your hand. Top-quality knives feel good

in your hand.

· The

knife should feel solid and easy to handle-balance does not mean the blade

and handle weigh the same. It means your knife feels comfortable and it

will become an extension of your hand.

· The

handle of your knife should be a non-porous material, such as plastic

or thermo-resin. Wood will absorb anything it touches, which can be very

unsanitary. Wood-handled knives have been banned from commercial use.

Quality knives

are always worth the investment. With proper care, they'll stay sharp

for years.

For more tips

and information on knives visit www.NextDay Gourmet.com.

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