What is the proper way to carry a chef knife in the kitchen?

• A. Carry with the blade exposed
• B. Hold by the blade
• C. Hold by the handle with the blade pointed down and away from your body
• D. Tuck under your arm

Answer: (C)

Safety when carrying a knife centers on control and distance from your body. Holding the knife by the handle with the blade pointed down and away from you and others gives you solid control and keeps the sharp edge directed away from people, clothing, and surfaces as you move through the kitchen. This setup minimizes the chance of accidental cuts if you trip, brush against someone, or pass by coworkers or equipment. Carrying by the blade or with the blade exposed increases the risk of injury, and tucking it under your arm is unstable and easy to drop. By keeping the blade pointed down and away and maintaining a firm grip on the handle, you protect yourself and those around you while moving safely from station to station.