Describe proper knife safety technique when carrying a knife in a busy kitchen.

• A. Carry the blade pointed down and away from others, with the hand on the handle and the blade hidden behind your body.
• B. Carry the blade pointing up, blade toward coworkers.
• C. Carry by the blade with tip exposed.
• D. Hold it by the middle of blade.

Answer: (A)

Carrying the knife with the blade pointed down and away from others, held by the handle and kept behind your body, is the safest approach in a busy kitchen. This position minimizes the risk of accidental cuts as you move through crowded aisles, around doors, and past coworkers. Keeping the blade down means the edge is not near people or objects you might brush against, and tucking it behind your body further shields others and prevents it from being grabbed or snagged. Maintaining a firm grip on the handle gives you control and steadiness if you need to adjust your path or stop suddenly.

The other options increase risk: pointing the blade up toward coworkers invites direct contact, carrying by the blade or by the middle of the blade removes control and keeps the sharp edge exposed, making slips or grabs more likely.