PLATE AND KNIFE

Whether you’re slicing bread, vegetables, or other ingredients, knife safety is a key component of cooking — and one of the first steps in becoming a sandwich-making superstar.

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  1. Start with adult supervision. If you’ve never used a sharp knife before, it’s good to have a grownup around to help you.
  2. Make sure you’re at the right height. The countertop or cutting surface should be about waist-high. That way you can see what you’re cutting. (Grab a stool if you need a boost!)
  3. Get a good cutting surface. Using a clean cutting board is best for chopping, slicing, and dicing.
  4. Make sure you’re using a sharp knife. Dull knives are actually more dangerous because you have to apply more pressure in order to cut.
  5. Hold your knife correctly. Use your dominant hand to grip the handle of the knife, keeping your fingers behind the bolster. (That’s the thick part of the knife between the handle and the blade.) This is called a handle grip. Once you’re more experienced, you can try the blade grip — gripping the knife with your thumb and index finger in front of the bolster.
  6. Keep your other fingers out of the way. Make sure the hand holding whatever you’re cutting is far enough back from the blade of the knife. Try folding the tips of your fingers under, so your knuckles are bent and facing out, on your non-moving hand.

CHEF’S KNIFE

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This multipurpose knife comes in several different sizes and is good for a variety of kitchen-related jobs, including slicing and chopping vegetables, meat, and other ingredients.

BREAD KNIFE

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A longer, thinner knife with a serrated blade. The teeth on the blade make slicing through bread without squishing or tearing easy. Serrated knives are also good for slicing tomatoes.

SANDWICHES