How do you ensure that knives and cutters are used safely in the workplace?
Many workplaces use knives as part of daily operations. From butcheries to busy kitchens, these tools are essential in many roles. This raises the question of how to ensure all employees follow best practices for hazard minimisation, risk management, and safety.
What documents or guidelines are there on safe knife use and handling in the workplace?
Knife safety in the workplace
Injuries from knives are common in many types of workplaces and warehouses.
Available guidance on preventing knife injuries focuses on using the appropriate cutter for the job, using knives or cutters with handles that are comfortable to use, ensuring blades are kept sharp, use of protective gloves, and providing on-the-job instruction in safe cutting techniques.
The best knife for the job
New tools and technologies include many options that can help prevent injuries, for example:
- safety cutters with permanent guards (in the box-opening position, the blade is not exposed)
- spring-back mechanisms that make the blade retract instantly if the knife loses contact with the cutting surface
- knives where the dull section of the blade can be snapped off with pliers or similar, to expose a new cutting edge
- bull-nosed knives rather than pointed-end knives where practicable, and
- tape splitters that do not use a blade.
Whatever types of knives or cutters are used, it is important the grip is comfortable to use (i.e. it has an ergonomically designed handle). Waterproof handles that can be sterilised may also help to prevent infection, should cuts occur.
Safe systems for knife storage and disposal (such as wall-mounted magnetic strips, and sharps containers) can also help prevent lacerations.
Keeping knives sharp
Guidelines on the safe use of knives highlight the importance of keeping blades sharp, as this makes it easier to cut through whatever is to be cut, enabling workers to use less effort and maintain more comfortable postures.
Workers should be trained in optimal techniques for sharpening knives (and knife sharpeners should be safe to use), or knife sharpening should be outsourced.
Instruction in the safe use of knives
Guidance on worker training recommends covering topics including:
- always cutting away from any body part
- never trying to catch a falling knife
- never tossing a knife to anyone
- always hold it by the handle if possible, never by the sharp side of the blade
- carrying knives pointing downwards
- cutting on a stable surface
- never rushing
- always looking at the blade and its path while cutting, never at a workmate or anything else
- complying with safe storage and disposal procedures, and
- sharpening and maintaining blades.
Available guidelines and resources
Workplace Health and Safety Queensland provides guidelines for knife safety, offering ways to minimise risk and ensure all safety guidelines are met.
