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Knife Training

  • Train employees in the safe use of knives and safe working practices when sharpening them
  • Use a knife suitable for the task and for the food you are cutting
  • Put and maintain edge on the knife
  • Handling knives
  • Store knives securely after use, eg in a scabbard or container
  • Use protective equipment as required. For deboning, it is recommended that a suitable protective glove is worn on the non-knife hand, and a chainmail or similar apron is worn.