Kitchen Safety & Knife Use

The kitchen is where many home injuries happen: knife cuts, burns, scalds and fires. Cooking is the leading cause of home fires. A few habits, many of them the same ones used in professional kitchens, prevent most of these.

• Homeowners
• Tenants

Knives

• Keep knives sharp. Dull knives need more force and slip more easily.
• Use a stable cutting board; put a damp towel under it so it doesn’t slide.
• Use the “claw” grip: curl your fingertips under and guide the blade with your knuckles.
• Cut away from yourself, and slice round foods after cutting a flat side to sit on.
• Store knives in a block, on a magnetic strip, or with blade guards, never loose in a drawer.
• Wash knives one at a time; don’t leave them in a sink full of soapy water.

• Don’t try to catch a falling knife. Step back and let it fall.
• Don’t use a knife to open cans, pry lids or cut packaging toward your hand.

Burns and scalds

• Turn pot handles toward the back of the stove.
• Use dry oven mitts; wet ones conduct heat.
• Open lids away from you to avoid steam burns.
• Set the water heater to 120°F. See Water Heater Safety.
• For a burn, cool it under cool running water for 10 to 20 minutes. See Burn First Aid.

Fire

• Stay in the kitchen when frying, broiling or boiling.
• Keep towels, paper and curtains away from burners.
• Grease fire: slide a lid over the pan and turn off the heat. Never use water.
• Keep a fire extinguisher near the kitchen exit. See Preventing Home Fires.

Kids in the kitchen

• A 3-foot “kid-free zone” around the stove
• Knives, cleaners and dishwasher pods out of reach
• Appliance cords kept from dangling over counter edges
• Age-appropriate tasks and supervision when kids help cook

Food safety basics

Wash hands and surfaces, keep raw meat separate, cook to safe temperatures (use a food thermometer), and refrigerate leftovers within 2 hours.

Last updated: October 2, 2026