7 knife safety rules every home cook should know

Most kitchen cuts happen in a split second — a slip, a rolling onion, a moment of distraction. These habits make those moments far less likely.

1. Keep your knives sharp

A dull knife needs more force and is more likely to slip off food. A sharp knife goes where you point it.

2. Steady your cutting board

Put a damp cloth or paper towel under the board so it can't slide around.

3. Give round food a flat side

Cut a thin slice off onions, potatoes and carrots so they sit flat instead of rolling.

4. Use the claw grip

Curl the fingertips of your holding hand under, so your knuckles — not your fingertips — face the blade.

5. Cut away from your body

Keep the blade's path pointing away from you and your other hand.

6. Never catch a falling knife

Step back and let it fall. Then pick it up.

7. Add a physical barrier

A stainless steel finger guard sits between your fingertips and the blade, so a slip meets steel instead of skin. It's especially helpful while you're still building the claw-grip habit.