Knife Safety Rules

[Skyman]

Let your movements be small and measured.

[Lanceman]

Thanks Briha.

about tourniquets, yes very useful IF applied correctly. I have personally seen more limbs lost by wrongly applied tourniquets than by the injury themselves. the biggest danger is gangrene by loss of circulation. Tho a doctor would be better qualified to comment, I have always followed the steps below:
1. the tourniquet should be just so tight that the bleeding slows down, you should be able to slip a finger between the rope and limb. if the limb turns bluish, immediately loosen the T for a while.
2. in any case loosen the T every 10 mins or so.

and the single golden rule.... NEVER apply a tourniquet to the throat for a head injury..... (sorry couldn't help that)

[Moin.]

Thanks Briha.

and the single golden rule.... NEVER apply a tourniquet to the throat for a head injury..... (sorry couldn't help that)

[slingshot]

Very useful tips here.

My observation is that Safety with knives also depends on the location. Other than global rules, shared here, there are some new ones based upon where the knife is being used. I am writing about the Kitchen and Jungle. A lot has already been said, so I shall try not to repeat.

Kitchen :
a. In the kitchen, it is imperative that knives are sharpened almost everyday. This helps in the pressure that you need to apply. Sharp knives need less pressure, so always preferred.
b. When the knife is not in use, keep it safely out of the way in the work area
c. Always ensure that small knives, like paring knives, are handled with serious respect. One chef kept his paring knife 'tip up' in his breast pocket and then bent down to pick up something from the floor. The tip poked right into his cheek. It wasnt a pretty sight, but thankfully it missed his eye.
d. Knives should be used only on a chopping board or wooden surface or a chopping area. Any other surface creates potential issues like the knife edge getting ruined or accidents.
e. Always place the chopping board on top of a folded damp cloth. This ensures that the chopping board doesnt move. One of the most common accidents happen when the chopping board shifts and the knife slices off a piece of finger.
f. Always wear closed shoes. Including your home kitchen. Knives slip from hands and fall on feet. Ouch!
g. Ensure kitchen knives are thoroughly washed and sanitised after processing raw meat. In case there is any bacteria in the meat, the cooking process generally kills all bacteria. But the knife may carry the bacteria to other food.

Jungle

a. Most important safety rule....Do not lose your knife. Always know where your knife is.
b. Learn different holds. The pinch cut for machete, the choke hold for fine work, the back of the handle hold for chopping. Using a wrong hold for a task can be very dangerous.
c. Dont miss the target while chopping
d. In case you miss the target, know the follow through of the blade and ensure that its away from you. Basically cut away from you, rather than towards you
e. Ensure that you have the right lanyard length and that you are holding it correctly. Mack the Knife posted on this earlier. Basically, if you slip the lanyard on your wrist and the knife slips out of your hand, it will swing towards you. But if the lanyard is long enough for you to slip it on your thumb and then loop it over the back of your hand, it will be much safer.
f. Dont bring your knife to your mouth. I have seen people use it as a spoon at times. Or at times slice a piece of apple and bring the knife and apple slice to the mouth. Very unnecessary and full of risk.
g. Avoid wearing the knife on your hip or on your person. Stow it away safely in your hip pack or back pack. So that in case you fall, there is no risk of getting gutted.
h. Do not use a knife if you are physically tired or irritable. Rest for 5 mins, take a few deep breaths, then back to the knife task.
i. Dont mess up your knife handle. Even if you have a full tang knife, it is fairly difficult to use without the protection of a decent handle.
j. If you are walking in a single file, ensure that people in the line dont have unsheathed knives. The person right in front can have one to clear vegetation etc. Imagine a person behind you with an unsheathed knife....and you decide to stop walking to take a picture....ouch!
k. No matter what they say, food doesnt taste good with WD40 in it. If you are using your knife for food prep, please ensure that its clean and sanitised. Dont use WD40 etc to protect your knife if it will be used for food prep. Olive oil is a good protector as well.
l. Do clean your knife with hot water before and after you process food. If there is not hot water, please wash with water. If no water, then use any grass or leaves to clean your knife. The jungle has many plants whose sap will make you ill if the knife has come in contact with it and is not cleaned.

[Safarigent]

Thanks Slingshot. You mentioned washing knives. I am guessing thats a task with a lot of inherent danger as well!