Dangerous Ways To Move A Knife
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- Опубліковано 19 тра 2023
- This is the most dangerous method for washing your knife and should be avoided at all costs. Washing a knife in the dishwasher will ruin your knives in all sorts of ways. It can cause serious injury when someone reaches into the dishwasher not realizing there is a knife in there. When moving a knife, always hold it by the handle. Do not leave the knife on the cutting board when moving it. Cutting boards are smooth and slippery, and knives can easily slide off of it, like it did in my home, and nearly cut my children.
Please take knife safety seriously.
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You are 100% in the right to set a boundary like that, especially given the abnormally high standard of sharpness that your knives probably exhibit, the number of small children, and the bizarre frequent disregard for safety being demonstrated by visitors. If they can't help without a knife then they can't help, though I suspect there's always a less glamorous task available if they choose to participate.
Keep the kids out of the kitchen! My god.
@@aajohnsoutube that aint it
@@neoalex no?
It is beyond wonderful to see you create videos again. You have made a very positive impact on my kitchen. I have just enjoyed watching your videos over the years. I think it is 100% acceptable to ask people to not use your knives in your home. People that either dont cook routinely or dont know much about knives put others at risk, the knife itself and maybe even parts of your kitchen.
Thank you for your encouraging words
Knife safety in the kitchen is a must. I always remind people who visit me at home that everything I own is sharp and if you want to be a jackass never enter the kitchen. Back in culinary school we were always reminded about knife safety and the main point was "even if it's common sense to you, some people are just stupid" and I couldn't agree more. Great video!
Dokładnie
You’re not being too sensitive. I’m usually very safety conscious around knives. My knives are not as expensive as yours but they are almost all of very good quality and deadly sharp. About one month ago, I went to my basement freezer with a knife and was walking back upstairs with the knife in my left hand. I tripped! To break my fall, I stretched out my hand. Don’t ask me how but the knife ended up pointing upwards and as my head fell toward the landing at the top of the stairs, the knife missed my head by about one inch. Just a bit to the right and I might not have been writing this post. I now leave a knife in the basement so that I don’t tempt fate and trip on the stairs with one of the darned things in my hand. I still haven’t told my wife about this incident - way too close a call.
May make sense to let her know in case she might make the same mistake in the future, after all, she lives in the same house with the basement.
@@Q.Q.She always complaining about those stairs and how high the risers are. The older we get the harder it is for her to navigate those stairs. She’d never carry a knife up and down - no cause to. I’m the cook. But I should tell her anyway.
@@clothyardshafts No, I can see with your elaboration that you don't see any occasion in which your wife might find herself in a similar predicament, in which case I see your point that there would be little reason in telling her.
Knife safety is absolutely crucial, especially when it comes to inexperienced users handling them. I'm even a bit hesitant to lend my (handcrafted) razor-sharp knives to my coworkers in the kitchen. It's not that I don't trust them, but the knives provided by the restaurant are typically quite dull, especially when compared to the precision and sharpness of mine.
With very few exceptions, I don't allow others to use my knives in my home. I'm always concerned that someone could so easily hurt themselves. Safety is my top priority!
Someone else using your tools can be uncomfortably personal. One group I'm part of - not cooking but knife adjacent - has a t-shirt which says
*Tool Rules:*
*Don't Touch Them*
*Don't Ask*
*Don't Even Look at Them*
@@toddellner5283 Oh, definitely this
When I carry a new pocket knife or bring a new tool to work or whatever, if I want somebody to look at it, I'll show it to them, if I want them to try it, I'll ask them to try it.
But I absolutely can not stand it when people just go around using or touching my stuff or even staring at it like it's some kind of exhibition.
Back off, that shit ain't yours.
I agree with you 100%. No-one uses my sharp knives and I hand wash them directly after finishing with them and dry them and put them away.
I tell them to treat all my knives like a newborn baby, …not to leave out but instead to wash, rinse, and dry afterwards
These all are good points. I learned long time ago to tell any “visitors” to my home to not touch my knives. I have a dedicated cheap knife for guests if they must use one. Firstly, most of people are not used to a sharp knife and are shocked when trying it. Secondly, most people don’t know how to care for a knife leaving them in water and causing rust to form, putting them in dishwasher, cutting frozen stuff with it. Pretty much violating all the first 5 points on the instruction care manual. We need to start to teach knife safety and skills at school
As cook i can relate to all the points. In cooking school they teach some guideline to adress specifically situations like these. And on professional kitchens there's clear non-spoken agreements to these things and they all make so much sense when you're dealing with sharp things literally all day: keep sharp thing on visible stable surfaces, how to handle a knife safely on your station, how to handle knifes when you're not on your station, how to hold a knive while moving, knife borrowing etiquette, etc
And one which even professionals forget "A falling knife has no handle"
@@toddellner5283 and the hardest one to follow, because reflex hahahaha
Oh man. I worked at a place where we used shallow steam pans for station knife storage, and the know-nothing cook with a set of $20 knives (who just got promoted to manager) went to my station (knife on board) while I was five feet away and tossed my Yoshihiro into the pan, with an audible clank. Seeing this, I let out an audible, "What the f- [manager name]?" Some folks just have no respect. Of course, he got up in arms about how it's my own fault. Talked with a manager with seniority and the new manager received a lesson in treating other people's tools with care. Still don't know how he made manager. I had to teach him how to make a roux.
@@christopherkarr1872crazy that a person with low perception on others tasks and how they behave at work became a manager... things at work places that we cant understand
You're 100% correct. I would rather have an upset guest than someone being injured in my home because of negligence
Dinner party, glassware, knives, boiling hot cheese sauce, kids around, parents drinking alcohol.
It's a nightmare, and it's one that brings people into the Emergency Department every day and night.
You really can't be careful enough...
Great reminder mate, ive had a few incidents myself over the years, my wife and I now life alone, kids are gone, but we have our own safety rules for knives in our house, just to keep up safe.
Totally sensible. Absolutely set boundaries. Next question.
You’re absolutely right. We need to remind ourselves that FOOLS ABOUND ON THE FACE OF THIS EARTH so it’s incumbent upon us to be watchful. I’m glad your children didn’t get injured.
Thank you
Brilliant Vid. Very important to respect any knife. As a child 'many moons ago' I was washing the dishes and cut my finger, because the knife was at the bottom of the bowl with dish soap suds, so was invisible to me.. I don't remember why but i have a superstition where I NEVER pick up a knife i have dropped, you did..! lol.... And Definitely NEVER try to catch a falling knife. As a chef over the past 35 years I really understand and respect the safety. I have a beautiful set of 15 Global knives i now had for 17 years, and i Love them.. Keep up the Great Vids. Oh Love Wing Chun too.
You're very right, as they say "better safe than sorry"
You are 100% right about the way you are feeling... Never compromise on safety with kids around.
After watching this video, my immediate thought was... What is the proper way to store a knife? I am not just asking about costly razor-sharp knives... I want to know the proper and safe way of storing both general knives that one finds in any average home and also proper and safe ways to store expensive and razor-sharp ones too... Please consider doing a video regarding this topic. Thank you in advance 🙂
search for "drawer knife storage" they're a pretty good way to store and organize your knifes safely
think any knife dedicated area or anything not full of other tools/cutleries are good.
When I was a student I bought my first bigger knife and I was quite excited, I did study fine woodworking so I sharpened it probably. I just moved in with my partner and it was our first knive, I happily showed it to her. I did leave the home to pick up some groceries and when I came back my partner did almost cut off the front part of her thumb with my new knife. She tried to use it on an onion and slipped off the cutting board. Her finger was all fine in the end, but I had not realized that she had not learned how to use a proper knife in her life, as her parents didn't know how to cook. I just took it for granted that people know how to use knives, as I did grow up in an environment where that was mandatory.
Since then nobody is allowed to pick up any of my sharp knives unless I'm sure they can handle them properly. If not I just handle them a (quite blunt) old ikea knive and see how they do before I give them a proper one. And no, they go nowhere near my kids for sure, even with a blunt knive!
sensible for sure. If people are cooking in my home i tell them IF and how they can use a knife and also which knife, only the beaters
Knife safety is really important, especially to us who love sharpening a knife to tip top condition.
Good perspective and agree with your being vigilant about safety. No knife issues in my kitchen yet, but this helps me to not get lazy.
Also some heavy white noise over the audio of this video.
Thanks for the heads up. Will look into the noise.
I took my knife to a cooking nightmare with my neighbors. I spent some time to help with cooking tasks that did not include cutting and while my back was turned, my neighbor had gotten a hold of my very sharp knife and started using it like a drum stick on the cutting board because they were bored. People have no respect for other people's things, it feels like.
Welcome back 🙏🙏
Knife safety. Good topic. Knives in dishwashers makes no sense. Walking with a knife extended around someone is like pointing a gun at someone. Never do this. You can trip, the person my turn suddenly, a kid or dog may cause a fall, etc. I had a work knife that was very sharp. I was cutting, dropped it, instinctively grabbed it, and had to get 4 stitches. Cost me downtime from work.
From my experience with sharpening knives for friends and relatives, the most dangerous moment is the step from dull knives to sharp ones.
A person who has had only dull knives their whole life cuts and handles those knives differently. They saw, put a lot of pressure and dont respect them much, without even knowing.
The moment they get a sharp knife, and use the same moves, they will cut themselves. The difference in resistance when cutting is huge. With a sawing motion you might think the knife is not going anywhere because of a nice keen polished edge but the moment you press it slides right through.
This is why i always warn anyone who gets a knife sharpened from me for the first time to place it somewhere separately, safe and inform anyone who might be near it about the fact and most importantly, try it out first.
No matter what you read see or think you understand about what "sharp" is, you have no idea until you actually feel it. Maybe you had a cheap pull sharpener and you thought that made your knife sharp, it maybe even cut paper. If i talk to you about sharp knives, that's what you would think i was talking about. But the difference from there can still be huge!
Everyone i sharpened knives for agreed. You dont understand until you feel it.. and until then, you will handle knives very differently.
Seriously have you seen what kind of knives and in what state people usually have at home? Broken tip, hammer indents, bents, round edges, broken handles... are just the most basic styles.
We are too deep into the rabbit hole. Its a MUST to prevent anyone in your home from using your knives. Have a decoy knife they can use if you have to. ideally a small vegetable one that doesnt risk killing anyone.
I think if you are a knife person switching to a nice large 9inch Chinese Cleaver in place of a chef knife or Japanese knife as your daily is probably the best thing you can do.
Most people haven’t used a Cleaver before so from the jump they will be careful using it and they probably think Cleavers are dangerous since they’ve only ever seen Meat Cleavers in movies to chop through meat and bone. They don’t understand that a Vegetable cleaver is so different that it almost doesn’t even make sense calling it a cleaver anymore despite it having the same general shape.
Also they have many benefits, for one they are one of the safest knives since its easier to protect your fingers from the blade when cutting. They also tend to be made from fairly soft steel that is cheap and easy to sharpen, so if your room mates are exposed to seeing you operate the cleaver they might feel comfortable using it occasionally, and even if they do something stupid with it that would cause a chip or broken tip in a chef knife, it is less likely to damage the cleaver due to its softer metal. Also Chinese cleavers can cut almost anything if you have the skill, you can scrape the cutting board with the front end to clean the board easily and transferring cut ingredients into the pan is much easier with such a large surface.
If they aren’t willing to use your cleaver but are looking for a knife then they will probably end up grabbing a cheap butter or steak knife, which they probably have a lot of experience using and are less likely to make a mistake with.
You could hide a few expensive knives boxed up in your drawers for specific tasks. In particular I think a nice Japanese Petty knife would be a great addition to a cleaver. Maybe another larger Japanese knife for you to pull out when you cook for your self or when you cook bulk meals that require a lot of prep.
Unfortunately if you are too deep down the knife rabbit hole it might seem impossible to cut back your useable collection this much.
The first thing I learned as a dish washer at a restaurant is knives get hand washed separately. They drilled it in to me to never let go of a knife in sudsy water because you can’t see into the water and may grab the blade. That stuck with me. Knives never go into my sink, I always lay dirty knives next to the sink so I can hand wash them. I’m with you in that I don’t want guests using knives in my home. Most people haven’t worked in restaurants or learned knife safety.
We would never give any of our knives to a dishwasher. The chefs wash them themselves.
I have the same practice. None of my knives are placed in the sink and my wife knows that they are mine to clean and store.
I actually had a cook scream at me for leaving a knife in a sudsy sink. I was clueless at the time but eventually realized that 16 year old dishwasher me, in spite of a lot of commercial dishwasher experience, had never been expected to deal with a knife. No cook had ever not taken care of their own knife, and I wish at the time I could have stood up for myself and questioned how it got left to my inexperience and lack of common sense.
Now with good sharp knives in the house I wash and dry and store each knife as I use it.
@philipp594 I was also the prep cook and it was at a small diner and deli. The cooks didn’t wash their own knives.
I have knives for me and knives for the wife. She can handle a sharp knife but doesn’t like handling a big weapon (fnarr).
Since I’m just starting to get a good move collection of said to everyone, do not use these and do not wash these. My Blok knife has been in the dishwasher twice in the past and now looks like it was dug up from the Roman times…..tho I quite like the look.
Also our dishwasher (like many I think) has a cutlery tray at the top of the washer which makes it a lot safer for those that put their knives in the machine.
100% sensible.
100% right
Greetings from France.
I remind anyone helping me in my kitchen that Rule No.1 is SAFETY. Even if I'm confident they're competent & careful, I still remind them: prevention is better than cure!
You are 100% correct in raising such an important issue: aside from garages with power tools etc, kitchens are arguably the most dangerous places in homes - sharp knives, food processors & mixers, heavy pans, boiling water, hot oils etc etc etc.
I treat EVERY knife with respect and caution. Concentrate, think before action, be situationally aware (eg are there children or other people who may come in unexpectedly?) I never want an injury, nor anyone helping me or simply visiting to be injured: an injury is equally unacceptable whether it comes from an expensive, hand-crafted Japanese one, or an older, cheaper knife bought at a supermarket.
I told two of my nieces, before giving them a cake making lesson, that "Safety and hygiene are the most important things in kitchens". One added, "And concentration!" So correct. Some adults I know could learn from them.
Thanks for your video & raising awareness.
Like many people here I know how to sharpen knives decently and I am sad when I see people like my parents who refuse to try to learn better techniques to use knives faster and safer... They end up cutting themselves in the dumbest ways
You are fully in your right to set boundaries like that.
If people are the dangerous mix of being inconsiderate enough to not ask if they may handle your knives (this is a principle that is regardless of price or quality) and not skilled enough to deal with potentially lethal implements they need to be reminded of both.
I am fortunate enough to not have to worry about either with my friends (they know they don't have to ask, yet often still do.), But in cases where someone I don't know well enough handles a knife I just quietly, quickly and as politely as possible take it from their hands and so far my expression when I do is always enough yo make them ask in future cases.
Totally agree. I've only just discovered your channel. Do you already have a video about knife common sense? Like how to carry, pass to another person, wash, etc.
Need to make it!
Ryky, your thinking is completely responsible. I have no idea how it happens, but there are a lot of people in the world who are freaking idiots when it comes to safety (in many forms). You need to protect your family much more than you need to protect your friends’ fragile egos.
While this doesn’t apply to knives, it does have to do with safety and common sense: A friend asked if I would go with him to a gun range/store because he was thinking about getting a handgun. I’m not an expert, but in the last few years I acquired an old handgun that was my dad’s, and took it over to a friend’s house who is a gun safety instructor and he gave me a crash course on how to break it down, clean it, and safely operate it.
So back to my friend who wanted to buy something (who doesn’t know squat about guns (or knives)). Before we went in, I told him three things: a) you place your trigger finger straight out along the barrel … the only time you put your finger on the trigger is when you are preparing to fire, b) always assume a gun is loaded, and c) NEVER point it at something you don’t want shot. So we went in, talked to a salesman, and within a couple minutes, the salesman checked a gun was unloaded then handed it to my friend, who immediately put it in his hand, and put his finger on the trigger. After feeling it for a bit, he turned his hand sideways so he could look at it, and the barrel was pointed between me and the salesman (finger still on the trigger 😳). After about a half second, I moved the gun so it was pointing away from us, but he’d almost immediately forgot all about the three simple safety rules. I’m pretty sure he never got anything (I was pushing him toward no gun also), and I’m glad about that.
All that to say, even if you instruct someone on how to be safe with a knife or gun, chances are very good that they won’t be anyway. You can’t control how they do things in their house, but in yours, you’re completely right to make the rules. #commonsenseisntcommon
yes! thank you !
I don't let anyone else use my knives, not even my partner, who really isn't a cook at all (whereas I worked in restaurants for a number of years and went to culinary school). I've just had a few experiences that alarmed me, with roommates in the past, before I got married. Knives left in the sink like some people pile plates in there, for example (knives at the bottom of a sink full of soapy water, anyone?), among other hazards to themselves and others. The experiences you mentioned made me feel very alarmed in much the same manner - great video! Knife safety is absolutely paramount!
You are right I insist my wife secures knives in her hand when serving and clearing. I tell her to make 2 trips if you have to. I have Dalstrong Shogun steak knives when she is carrying them on a plate I tell her they are sharp enough and heavy enough to end you if they slip. You are right about knife safety.
When it comes to safety and other people using your knives, especially around your kids i do not think you are being too sensitive. I don't think many people really consider how dangerous a kitchen knife can be. when it comes to allowing a guest to use a knife, I have what I consider "Guest knives". I have a friend who I have seen cutting on a plate and gouging the tip of a knife into a cutting board to cut. They will be using a knife that I know could be damaged and a cutting board I don't care about. I have offered other knives in the past and this person also is not comfortable using an 8 in chef knife. I have a 5 in Santoku that was inexpensive and is perfect for this scenario.
Must have been terrifying to see the sharp knife falling off the board around the little ones. The worst thing I have had to deal with with knife accidents is someone putting a knife in the bin we use for washing dirty dishes and I cut myself reaching in to pull out silverware to wash.
I keep knives out in my kitchen for my wife and visitors to use (and potentially damage) while I keep the quality knives put away where no one can get to them. But this doesn't address general safety concerns.
100% right. Your home, your rules and with events you mentioned, who can blame you?
Most people don’t keep knives as sharp or as expensive as the ones I have so I constantly have to remind people to be careful and use proper technique. I legitimately get concerned when someone is using my knives even with their fingers out. They say a sharp knife is a safe knife, but that’s only true in responsible hands. I think most people likely don’t realize how sharp these knives are because of what they’re used to.
So, I totally agree with you that we need to tell people in our home, do NOT touch my knives. A friend grabbed one of my shun knife without my knowledge to try and separate two frozen pieces of meat in his place. Needless to say the knife shattered. I am now in the process of replacing my knives with Messermeister Oliva Elite knives and my boys won't even be allowed to wash them!!! But I am sticking to German steel from now on. Accidents happen and the last thing I need is a simple accident turning an expensive Japanese knife into rubbish with a 3 foot fall to a cushioned floor.
as a cook who learned on the job, coming from the dish pit. ive had many cuts, 100% of them have happened while i was disrespecting the knife (playing with it). luckily all of my working mistakes never resulted in injury to me or anyone near, but, i got lucky. i would never let someone untrained loose in a kitchen like i was. knifes can kill all too easily, and we tend to forget that.
You’re completely reasonable. I’m going to look for a video from you now on reasons NOT to leave used/dirty knives in the sink or on a counter anywhere, but especially too close to the edge of the counter. When I finish using a knife, I wash it, dry it, put it away…my significant other, notasomuch.
I hear you. Thank you for the import and be gentle with your significant other
@@Burrfection 😊🙃👍🏼
fire is hot, knife is sharp, free lesson.
Always treat a knife like a loaded weapon, with extreme care. Never point it at a person.
Lol been a while since I've seen that knife on your clip..lol I started making my own content.. it's a heck of a grind..I hope you are great
I believe you are right to set boundaries, especially when you consider there are a lot of people who have never really handled a truly sharp knife, past something that came with a factory edge, I personally am a firearm person and while it is very rare something is out of a safe or off my person, I expect every person to assume a firearm is always loaded if it is out and treated as such, I feel like practicing knife safety is just as important, if not more so because unlike firearms, which are always assumed to be dangerous, knife safety is something that is quite often over looked, bc they are common place everyday items and accidents happen so fast, and can leave irreparable damage, so no i dont believe you are out of hand here...I know it's not something you've been doing a whole lot of here lately, but I currently have the smaller version of the suehiro ouka 3k and am very fond of the stone and a cerax 1k, that i also think is great. Anyway, I am looking to buy a full-size 3k stone. I'd love to hear your thoughts between the ouka 3k and the cerax 3k, as I'm torn on which to go for. Thanks for the awesome content, and reading my long winded comment.
I think you´re beeing sensitive.
And I totally feel everything you´ve said.
The mother of a ex repeatetly cut herself while handwashing their knives.
She had the urgent need to rub the knive's edge itself with the sponge, but tended to slip.
Several cuts over 2 or 3 fingers were the result.
I´m not yet at the point, to straight up restrict ppl at my house to use knives, but i warn them.
But I totally get why you do it. Especially with children.
Those stories remind me of folks in the military saying "Folks like you are why we have safety meetings".
1000% sensible. You can never be too safe with knives.
Could you please do an updated gyuto knife comparison? Given pricing and availability changes, it would be great to know which knives you prefer/recommend at price points with links to your site. I know you've transitioned away from that type of content, but it's really helpful to us folks that are wanting to see knives we can't find locally.
Also, I think that when you fine tune a knife with the angles you like and you really take time to ensure that it is in perfect working condition, it is totally fine to not give that finely honed (and dangerous) tool to someone that wouldn't understand how to use it, especially if it is brittle or requires knowledge of appropriate use. I have some old Henckels Classics that I had when I first started falling in love with cooking that I keep moderately sharp and will give to friends when they're at the house... it's still a respectable knife still, but I'm not worried about losing my investment. Our daughter is old enough now that she wouldn't be in the way like a kid would be underfoot so I don't have to worry about it all that much.
will look into it
You’re 100% right. My 10 year old cousin (who’s kinda a rude kid) was at my home. I was working on my laptop. Nothing was going on in the kitchen. My mother was putting vegetables in the fridge. This kid went to the kitchen, climbed the kitchen platform, and grabbed my cleaver silently from the magnet strip. Then he started banging it on the platform marble with cutting edge down. He banged 5-6 times. My mother heard the voice, rushed to the kid and took the kid out the kitchen. But it was too late already. The knife suffered a big chip. I kinda wanted to beat the crap out of my cousin. Didn’t do it, but I did give him a passive aggressive scolding. He’s smart enough to not touch my knife again.
You are 100% right. My knives are very sharp and I would feel terrible if one of my guests would hurt themselves using them. So they just don’t.
Good rule
My knives can only be used by me, because I know nobody else would understand how sharp they are- everyone else is used to a regular knife that needs 20kg force on top to cut a piece of meat so even if something happens with their knife it's most probably as sharp as a butter knife. They don't understand how careful you need to be with a truly sharp japanese knife.
The work sharp machine is looking better and better👌
Basic safety that applies to everything, knives, guns, ect. Unless your guest(s) understand and agree to follow them then no, they can't use that tool. It's not being paranoid, it's called being a parent and having seen things when they go bad. I don't wash even my generic sharp knives in the dishwasher after my dog once got their collar stuck and dragged the racks all over the house. Had a sharp knife been in there, it could have been a very bad day.
Hi Ryky, not related at all, but I'm trying to find some magnetic wall mount for my knives and I need something big as you used to have on your videos. Could you help me find something like that? Is it custom made?
You may have seen a bunch of my older videos shot in 2019-2020 with wood strips in the background. I use these amzn.to/44js7Ps, and they are quite strong. You can choose various lengths. I like them
@@Burrfection I ditched the idea of the wood mount and i'm doing my own made of cork sheets. Easier to work with and has the plus of the moisture absortion. Thanks Ryky!
You’re totally justified to think that, common sense isn’t that common anymore. About 10 years ago, I asked if a particular person was fucking stupid, the way he was handling a knife, it was in a crowded commercial kitchen. He ignored me and cut himself really badly not even 2 minutes later
@@rrrranch2806 Very true.
I personally had an incident. It was me.
I put a Nakiri that I had washed and dried on a towel that was on my work surface. Pure laziness as I always place it on the cutting board if I'm still prepping or back on the rack. A few moments later I was tidying another area and reached round to grab the towel. Obviously the knife came with it and bounced across the Kitchen at speed. Like you I have children and it could have easily been one of them that grabbed the towel and them being much shorter, this could have been horrendous.
If there is any upside to this story....I can highly recommend Itsou Doi. His knives bounce well and without damage.
You are being sensible. I regularly have to walk around a saltwater (as in, we have waves to deal with) fishing boat with sharp knives (cutting bait or cutting a stingray off our fishing lines). When I am moving, the blade is always out toward the water in a slack, skyward grip, and I am on the outside edge of the boat. I trip/slip/bump, that blade's lost to the water with no personal injury. If you get stabbed/slashed out on the water, you are a bare minimum 30 minutes farther from a hospital than you would be on land.
We carry superglue for slash wounds that would need stitches, but Heaven forbid you take a puncture through the ribcage or diaphragm... Those 30 extra minutes will be the end of you.
That's also why those knives have three brass snaps over them to part them from their scabbards.
I'm totally with you on this. I'm just surprised you let your guests handle those knives in the first place; I put mine away whenever I have people come over so there's no temptation to pick them up.
Actually, i didn’t let the cutting board incident. This person did everything without my permission. The stabbing walk incident was a person who was eager to help and it was not me asked them to prep veggies. I take responsibility since it is my home but in both cases i did not invite
I got 2 knife safety stories. 1. Long long ago. At a office building i use to work at. We had an end of year Christmas party. The lady that should have known better after cutting a cake. Held the knife at hip height, point out front and stood a couple of feet back from the cake. Exactly where someone who had just grabbed cake would step back into.
2. Much shorter. I told my wife that our knives are sharp and not to use them without a cutting board. A week later i find a long thin single scratch mark on our $1k black granite kitchen sink.
College job in kitchen. Was cutting wax off a wheel of parmesan cheese. That day I learned to always always cut AWAY from the body. 20 years later, my scar is still visible. Regarding your knives, just explain they’re expensive & extra sharp; therefore not for guests. Just don’t take away butter knives away from the guests.
i don't generally let people use my knives period, beyond a short list. and they know that i'll be dealing with the cleaning/maintenance afterwards. my knives get gently hand cleaned almost immediately after use, and never go near dish washers.
when not in use, they stay firmly attached to a pair of magnet bars high enough that you have to be actively trying to get it, to take one down.
when transporting them anywhere, the covers stay on them, if they're decent knives and i have a cover for it. the cover goes back on immediately after cleaning. when in use, the knife stays over the things being cut. the magnet bars are strong enough to reach the steel through any covers.
and really, it doesn't even have to be negligence, sometimes 'things happen', doing your best to minimize the potential for that occurrence is one of the best possible ways to be prepared.
and keep a first aid kit stocked and know how to use it, just in case. this applies to anything and everything. home, cars, anywhere else you happen to frequent. its just good safety practice.
In a social setting at home, some ppl are just not able to focus enough on the work they are actually doing, too busy sosialising. So, I use some ppl use my knives, other people I keep out of my kitchen entirely.
You are not oversensitive, just aware that your knifes are sharp and can cause serious injuries if not handled properly. My knife horror story of life is when i ask a person to pass me knife, chisel or machete (i have small piece of land with forest) they usually grab tool for handle and point blade in my direction and that just blows my mind. How could anyone with common sense do that?
I literally shouted "Augh!" when you demonstrated the 'walking while pointed' knife problem. Worst thing I've personally *noticed* with knife safety is just my mom's knife technique and her insistence not to get the knives 'too sharp' because she's scared of cutting herself. I taught her the 'claw' method and brought them up to a 5k finish. Beside that, the knives facing up in the dishwasher is a close second, but this was when I was a kid. Thankfully, nothing came of it. On my under $80 knives, I'll occasionally put them in the top rack with blades facing down.
I have the same mom, except she mostly refuses to learn any new technique, prefers to cut herself instead of doing this effort.
She stabbed her thumb pretty badly with a serrated Victorinox knife...
Trust me . When i saw it. My heart dropped. Go man for teaching you mom. Got to look after our moms
@@Burrfection It's a slow process but mine is getting better, you are right we should be patient and caring
At my house I don't let anybody use my sharpened knives because there seems to be a disconnect when I try to teach how to handle knives. So when time comes to using them, so anything that's not sharpened by me can be used because they're not pointy and not that sharp, though I still try to point out handling errors when I see weird knife handling situations.
I 100% agree with your decision
I at the restaurant I've seen some pretty bad knife handling practices though most cuts I've seen and experienced in this industry is from poor cutting practices on the cutting board. I've seen and was also corrected from my own inexperience by chefs that had excellent kitchen awareness so when they saw someone walking with a knife weirdly they would stop them and explain how to handle there knife when walking around the kitchen of it needed to be changed from one station to another
Hello sir can you give me some advice how to sharpen the kamikoto knife I know it’s not real but I already but it
Nothing special needed. Any of my tutorials will apply
Having children afoot certainly makes a strong argument for a higher degree of care taken, especially with expensive, razor sharp knives.
Not the worst - but a good-side tale of safety: I’ve taught my daughters that “all knives are sharp”, even if they may need a refresh or a touch-up rehoning. Keeping that in mind, they must always be holding the knife over the cutting board. If they have to step away from that function, they place the knife on the cutting board, spine-towards/edge-away from them. If they walk away from the cutting board for two steps, or even just turning away, the knife MUST be placed down before “abandoning” the knife/cutting board work space. Safety is Paramount.
Hello. I was wondering if you have some knives to give away? I like your videos. They are very informative. I have learned and continue to learn and improve my technique. I don't have many knives. I started sharpening knive and found out that it is a good hobby for me. Your videos helped a lot.
One time, i was visiting friends for some days. They never sharpened there kitchen knives so i proposed my friend to sharpen those dull knives. Hours later, during cooking, his wife cut herself (a small cut but still) with one of the knives... I didn't warned her that i sharpened those knives. I got a lesson that day. (Sorry for my bad english)
An important rule somebody told me working in a restaurant was "don't put a knife in the sink" especially when it is full of water. This could be very obvious, but in the kitchen sometimes we are not very cautious and can do that kind of things.
Yes! My classmate had a finger cut down to the bone when his lady did that.
I find that it's the people who collect and love knives that practice the most knife safety. They're just way more aware of it than the average person.
It is very simple. No need to be kids around. I was making small party for my colleagues in the office. My knifes there. I warned all of them they are sharp when they tried to help me. There were 4 cut fingers on as many people in ~20 minutes. I removed my knifes from the reach after second case that I knew about ... 2 were hidden from me till later.
Pro tip: If you're sharpening your pocket knife and you fumble and drop it do not try to catch it on the way down. I learned that the hard way. 😱
i have a friend that tried to break the fall of his japanese knife with his foot by reflex. the tip was facing down.
Some boundaries are good. You can't trust everyone to have the same skills in the kitchen and experience handling knives. I'm definitely not overly safe with my knifes and they do occasionally land in the dishwasher (tip down or on a top rack) but I'm the only one using them. Also the fear that someone drops a cleaver into foot or through the fake tile is ever-present.
You're not being overly sensitive. You have a better idea than most people who aren't actually trauma surgeons and paramedics about what they can do.
A lot depends on who is using the knife. The ones who can be trusted with potentially dangerous tools will always ask first, display good procedure from the beginning and be completely cool with whatever rules you are comfortable with.
Random guests? Not so much.
Kids including teenagers? Only under close adult supervision under controlled circumstances when I am sure they are mature enough; they have to learn sometime.
Many but not all of my friends? Considering how many of them are blacksmiths, knifemakers, and professional cooks? Yeah, I'm willing to trust them to respect the tools, know the safety guidlines and follow them.
Anyone chemically enhanced at all? Hard no. No drunk cooking. Or woodworking. Or welding. Or....
Aww that's so scary cause all these involve kids. For me, it was a roommate. He would grab any knife a just walk around with it pointing outwards through out the kitchen. Me and the other roommate gave a talk but dude just wouldn't accept basic knife safety. People are weird
That's most likely because his prefrontal cortex hadn't fully developed. And that's also why *some* kids/young adults shouldn't have . :)
Butter knives for guests. Sharp blades definitely come with a learning curve.
People become used to knives being dull that they forget just how easy it is to be nicked by a very sharp knife. So my two cooking knives which I bought from Burrfection, my Tojiros, are offlimits, we have knives for everyone to use, these are my special knives for cooking and I keep them sheathed and put away at all times. I also never carry them across a room unsheathed. I remove the sheathe on one counter and re-sheathe it to move it, I wash it, dry it, sheathe it, put it away.
A guest at my house put knives point side up in the drying basket all the time. I tried to convince them to wipe and put them away but i was overruled by a higher power of my house. First time i found a knife in the basket i was super annoyed as i was mm away from cutting my entire finger open. I learned to just double triple quadrupedal check for knives before a reached in from that point onwards.
Play your question back with your own "best case/worst case" scenarios. Worst case scenario, you hurt someone's feelings. Best case, you prevented a situation which put your kids in danger.
Safety of you and your family in your home is the only thing that matters in a situation like this. If you are still worried that you are over reacting, give them a kids safety knife to start and prove they know how to handle a kitchen knife safely, or insist on doing a "knife rules" briefing.
I think you got two options:
1. You can forewarn people in your home that your knives are not normal and are incredibly sharp. Please use extra caution
2. Have a second set of less sharp knives they can use which will not slice near as easy and reduce the risk all together.
I don't think your wife will go for the no one can help her, but you can try being proactive in a couple ways. I also don't have an issue politely asking people to observe basic safety. Most people use dull knives (can't tell you how many of my friends do....) I'll even tell them its me being a little paranoid, but I'd appreciate it. Most people are understanding especially if you phrase it as it's a you thing
Less sharp knives are less safe, not more safe. People will use excessive force with less sharp knives, leading to more gruesome cuts that tear flesh and won't heal easily.
Dull knives are no substitute for lack of knife safety.
@@gedfi you misunderstand. Full knives are dangerous, but stupid sharp knives with a razor edge are also dangerous to those who aren’t used to them.
Having a set of very sharp but not razor sharp knives can be good, when a knife is that sharp oftentimes people will do things that are inconsequential on regular knives that result is serious cuts
Man some people dont deserve to use a knife. I worked in a small burger resturant where I made burgers did food prep, and also sharpened knifes in the kitchen. One day a colleague of mine litterally threw the knife I was using in the trash can. The problem was that he didnt remember where he put it and i had to look for it in the whole kitchen before i found it in the trash. This of course happened on one of the busiest days. That was the last time anyone lend my knife in the kitchen.
You're right and justified. In my house, luckily everybody else (kids, wife, except one kid who is not a dummy) are afraid of the "big" knives and they do all cooking with a set of steak knives. The knives always go in the dishwasher point down (they're cheap steak knives, all steel, and I don't care about them because I literally never use them). I think a lot about the largely fantasy scenario of somebody showing up and wanting to help cook with one of my good knives, and I'm pretty sure I'd have them do something else like peel potatoes or stir a sauce.
edit: to be clear, the good knives never ever go in the dishwasher
haha i just bought a global bread knife , and i was so confident i can cut pistol(small french baquet) with it and it went with ease and also with ease my finger . luckily i can stop instantly and put a bandaid .. . this reminds to be always careful even , when you are experience in the kitchen.
I think 99% of people do not have very sharp knives and use cheap stainless steel that doesn't keep an edge, so they don't think about knife safety other than not running with them. I learned proper knife safety and basic sharpening in scouts decades ago that still sticks with me. When I started getting into "real" kitchen knives a few years ago, I kept all of them in my home office, and still keep most of them there now. I keep my daily use santoku in the kitchen in a block. I would love to display them, but we have birds (parrots). We were eating steak one night and our daughter (probably 11 at the time) was struggling with a cheapish serrated knife and let her use one of my good steak knives and her eyes lit up when it cut it like butter. However, she was not being overly careful with it, despite multiple warnings, so she isn't allowed to use them anymore. She would prop it up on her plate, dropped it once, and that was the end of that. Thanks for your videos Ryky, and you definitely should do one about proper knife safety, how to carry, how to wash, etc.
It's a fine line about being too sensitive. I think, it depends on the context. You, as a father, are absolutely in the right, to be this cautios. It's hard to know, how "non-knife-people" handle knives, in an unfamiliar enviorment, like your home. And there is the factor of kids, as well. You can't have your eyes everywhere, all the time. But kids often are everywhere. So it is very reasonable, to be way more sensitive in this instance.
I live alone, and when I have someone over and we cook, I either know how they handle knives, or I can have my full attention on them. So I can be more relaxed.
However, in the restaurant, nobody touches my knives. Not because i don't trust their skills and professionalism, but because, there are way too many fractors, I can't oversee. It's a hectic and cramped place. And we all have stuff to do. If I were to alway look over their shoulder, while they use my knives, I would just be loosing precious time.
If we have a lot of time, and have a special task to do, then I'm more than willing to share my knives with my co-workers. Because then, I can watch them, or if know them very well, I don't need to watch them. If there is no stress at that moment, they can concentrate on working carefully.
Also, they know what would happen, if someone messes up my knives. Bad things.
But in general, I think, or rather hope, that it's not common practise, to just grab stuff from your colleagues. You alway ask. It's just the normal and right thing to do. And everywhere I worked, it was always this way. Goes without saying, hopefully. I like to share, but just like at the begining, it's about the context.
Not a knife story, but close enough. I work in a hotel kitchen and we use a razor blade grill scraper for cleaning the grill. A younger kid (21 I think) was throwing / spinning it in the air, and of course, caught the blade side rather than the handle. He had to get stitches.
Years ago there was a different worker using the razor grill scraper. He was holding it up and turned around quickly, while a shorter female cook was standing behind him. The blade cut her across the face.
Oh . Wow. Ouch. By why?
In my home the rule is if you walk away from the cutting board the knife stays with the cutting board.
As far as knives in the dishwasher, we handwash everything but steak knives.
Steak knives are always tip down in the silverware tray.
Great input. Thank you
Most people do not know what is a really sharp knife. You can tell by the way they handle the knife that they do not know what it is capable. Maybe keep a set of cheap stainless dull knife for them.
Can you review the yoshimi kato suminigashi 17cm bunka?😊
Nop, you are not overreacting. My wife is a chef and there are always knives around, but we also are super "paranoid" when we handle knives in the kitchen. Children have been taught not to touch but still, better be always safe than sorry. Protect the ones you love! Better sound paranoid than be in the waiting room of ER.
It must be drummed into all, especially children about safe behaviour when handling dangerous equipment. The kitchen is a place where production takes place, and sharp utensils, hot oil, boiling water are common. Just as much in an industrial situation, handling of deadly equipment, one has to taught safe procedures, correct, disciplined behaviour.
I completely agree. If you're going to be atrocious and put your knives in the utensil rack of the dishwasher, handle up (this is supposed to be common sense, right?), or top rack it (but really, it takes like 15 seconds to handwash, maybe a minute if you left it overnight). With guests using knives, I've seen people who cook for a living do scary things with sharps, and amateurs even worse, sharpest knife guests get in my home is a butter knife.
I only cut myself once when I dropped a "mandoline" (you know.. fixed blade vegetable slicer thing people used before nicer dicer was a thing, I guess?) and out of reflex tried to catch it which made it shave off the outside of my pinky finger tip for a 1cmx0.5cm area about 0.5cm deep. It was a terrible wound bleeding an awful lot, right down to the bone. Since that day when something falls I let it fall in the kitchen, no "grabbing stuff mid air" in the kitchen - a very useful rule.
That being said, in the family kitchen where siblings and kids (nephew and niece) sometimes visit there are "kitchen knives" that are what I consider pretty dull and what everyone else calls "normal" and there is "my knife" which is lying on a cloth towel on the side of the sink that NOBODY is allowed to touch but me - everyone is educated about it and knows why and they're all fine with it. I regularly sharpen it to 1000 grit on the whetstone and use it for weeks to months depending on how it performs (ovo-lacto-pescetarian hobby chef, so no "tough work" anyway for my knives). My chef knives (up to 62 HRC) all get their specific Sayas made (doing that myself in the workshop) which in turn get their place in the knife roll I sew - which then again STAYS in my own kitchen where basically nobody is allowed unless I am there as well.
Knives are useful tools and great collectibles, however when you apply "weapon grade" sharpness to them they deserve the same level of respect as a loaded gun and I see part of responsible behavior being educating people around you what it is and how dangerous it is.
I can completely understand you. People that know how to use knifes correctly and safely just should not use knives
I wish i can just tell everyone who comes into my home that
I own some expensive knives. Guests know that my wife and I are the only ones who use them. I have rounded tipped, serrated knives they can use if they'd like to help. They are not bread knives and do a nice job cutting small food. They're sharp enough.😊
It has taken me years to train my wife to wash, dry, and put away in the knife drawer that has a knife block in it. I constantly see friends and relatives throw their knives all together in a drawer. A knife is a tool. But it is a sharp tool. Not to be taken lightly. You can hurt yourself or people around you. Ie. Children. I would have cheap terrible knives on hand for visitors to use if they are helping prep. If they use it unsafe, I would take it away from them and say I will finish.
I would say that most people do not look at a situation and see what could go wrong - carrying a knife unsecured on a cutting board - it screams at you - but unfortunately most people do not hear it - they just see it as the quickest way to get from point a to point b. I'm sure if you pointed it out in advance you would have been chided as being too cautious.
Your back
Doing my best
@@Burrfection Have you ever heard of ray the sharpener