Handling knives safely may seem like common knowledge – but for that reason it can be easy to be careless about working with them. OSHA advises foodservice workers keep knives sharpened and use them for their intended purposes only. Store them in racks or sheaths. When carrying a knife, keep its cutting edge slightly away from your body and avoid handing it to anyone – place it on a counter top instead so the person can pick it up. Don’t touch knife blades or keep a knife soaking in a sink. Finally, don’t talk with others while using a knife as it can distract from the task at hand and cause injury.