Safety Tips for the ♥ of YOUR Home
Safety Tips for the ♥ of YOUR Home
Q: You’re using a big ol’ chef’s knife and you drop it. What do you do?
There’s a fraction of a second to think and react when something like this happens.
A: Jump out of the way and let that sucker fall! Risking your hands and feet for the good of the knife IS NOT GOOD at all!
Knowing what to do ahead of time greatly increases the chances of INSTICTIVELY DOING THE RIGHT THING.
Producing the sharpest knives on the planet (if you’ve used Rada knives, then you know just how sharp they are) is a big responsibility that we take seriously. That’s why we’ve developed some guidelines for safely handling them. Here’s a rundown of 12 of the most essential safety tips.
- Keep them sharp. Dull knives are dangerous to use and frustrating too.
- Use the correct knife. A big knife for a big hunk of meat or watermelon, a flexible one for carving around bones, a small knife for slicing berries. You get the idea.
- Cut on an appropriate surface. This does NOT include your thumb or the palm of your hand!
- Move your fingers. Just get ’em out of the way of the blade. Always check before you chop!
- Focus. Keep distractions away when you’re using a sharp knife.
- Slow and steady. No meal is an emergency. Take your time.
- Use common sense. Don’t lick the blade (SERIOUSLY!) or try to catch a falling knife (reread the Q&A above).
- Wash them but don’t leave them. Don’t leave dirty knives in soapy water. Someone’s bound to stick their hand in there and grab a blade. Not good!
- Store them properly. Haphazardly tossing knives together into a drawer leads to cutting a finger trying to find the right knife. Plus it’s bad for the blades.
- Carry it correctly. Grab the handle and walk with the blade straight down at your side.
- Use a knife AS a knife. Don’t use it to pry open a can, cut a box, etc. etc. etc.
Read more below…
Something for You!
Click here to view our 21-page Knife Skills Guide. It’s filled with tons of info about choosing, using, and caring for your knives. In it, you’ll find:
- The correct way to grip your knives for the best leverage and control;
- The basics of chopping, slicing, mincing, and more;
- How to choose the right knife for the task at hand;
- A comprehensive list and description of individual Rada knives;
- And much, much more!
The Making of a Great Knife
In 1948, work towards making Rada Cutlery’s aluminum handle knives was beginning in earnest. SEVEN DECADES LATER, four of the company’s original products are still being produced, including our Regular Paring Knife, Utility/Steak Knife, Slicer, and Knife Sharpener. That’s a lot of history and dedicated midwest craftsmanship!
We’ve come a long way since then, and our manufacturing plant in Waverly, Iowa, has grown considerably. We consistently feature about 150 different items in our catalog and online store, including knives and utensils, gift sets, kitchen gadgets, seasonings and marinades, soup, sauce, dip, cheesecake, and cheeseball mixes, gift books, and cookbooks. Plus three different handle styles–the original classic permanently cast solid brushed aluminum, our black resin for better dishwasher tolerance, and our newest black resin Anthem Wave handle which is longer and wider than the other handle styles with an ergonomic comfort grip and raised wave pattern.
Every Rada product is proudly made in the USA!
Rada has a family-friendly atmosphere where dedicated employees and amazing craftsmanship meet.
Known for our outstanding knives, Rada proudly manufactures every product in the USA using 100% American-made raw materials, handmade by men and women who work hard every day to provide outstanding products at an exceptional value.
Going strong since 1948, Rada is proud to be a steadfast and reputable employer in the Cedar Valley.
The following video provides a glimpse into the world of Rada Manufacturing.
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