1. Handle knives with respect. Professional chefs have their own collection of kitchen knives, which they care for, maintain, and use daily. As a general rule, you should not be using someone else's personal knife without obtaining the owner's permission to do so. Use the knife with care and promptly returns it after using. Many people will engrave their name on the blade of the knife, so  that they can identify which knives belong to them. If you work in a large kitchen, this is generally a good idea.

2. Keep knives sharp. Learn the proper techniques for both sharpening and honing  knives. A sharp kitchen knife not only performs better but is safer to use because less pressure is required to cut through the food. When too much pressure is required, the chances of the knife slipping and causing injury to the user is great.

3. Keep knives clean. Clean knives thoroughly immediately after using them. Do not leave them lying in or near the sink. Work carefully, and pay great attention to what you are doing, so that you do not cut yourself as you wipe down the blade.. Sanitize the entire knife, including the handle, bolster, and the blade, as necessary, so that the tool will not become a site for food cross contamination. Keeping knives clean helps to extend their lives. Never drop a knife into a full pot sink. The knife might be dented and nicked by heavy pots; also, someone who  reaches into the sink could be seriously injured by grabbing the blade accidentally. Also do not clean knives in a dishwasher, because the handles are likely to warp and split.

4. Use safe handling procedures for knives. In addition to the etiquette involved in borrowing a knife, there are  other standards of behavior that should be remembered. When you are passing a knife, lay it down on a work surface so that the handle is extended to the person who will pick it up. Whenever you must carry a knife from one area of the kitchen to another, always hold the blade down and let people know you are passing by with something sharp. Ideally, you should sheathe or wrap the knife before walking anywhere with it, or transport it in a carrier.

When you lay the knife down on a work surface, be sure that no part of it extends over the cutting board or worktable. That will prevent people walking by from brushing against it or knocking it onto the floor. Be sure that the blade is positioned so that it extends away from any edges.

 

Knives are intended for specific cutting tasks. They are not built for opening bottles and cans, prying lids lose, or other such tasks. Do not abuse the knives.

5. Use an appropriate cutting surface. Cutting directly on metal, glass or marble surfaces will dull and eventually damage the blade of the knife. Wooden or composition cutting boards should always be used to prevent dulling the knife edge.

6. Keep knives properly stored. There are a number of safe, practical ways to store knives. They may be kept in knife kits or rolls for one's personal collection and in slots, racks, and magnetized holders in the kitchen. Storage systems should be kept just as clean as the knives stored in them. Cloth rolls should be washed and sanitized periodically. Proper storage will prevent damage to the blade or harm to an unwary individual. Knifes should be carefully dried after cleaning, then stored in sheaths to help retain their edge.