How should you carry a knife in a kitchen?

Carrying a knife with the blade pointed down to the floor and held at your side is the safest practice in the kitchen. This method minimizes the risk of accidentally cutting yourself or someone else as you move around. It keeps the blade controlled and pointed away from your body and others, making it a responsible approach in a potentially hazardous environment like a kitchen.

Holding the knife pointed forward can pose a significant danger to anyone in the vicinity, as it increases the likelihood of injury during movement. Carrying it upright in the air offers little control and may lead to accidents. Walking backward with a knife is particularly risky, as it can prevent you from seeing where you’re going, increasing the chances of colliding with objects or people. Therefore, the method of carrying the knife at your side, pointing downwards, prioritizes safety for everyone in the kitchen environment.