How To: Use a Pocketknife Safely

A pocketknife is one of the most useful outdoor tools. With it, you can cut rope, slice mushrooms, filet a fish, or whittle a stick. But if you use it carelessly, you can wind up at the hospital getting stitches. Show your trusty blade — and your digits — some respect by following these simple safety tips.

Warning!

A pocketknife isn’t a toy. It’s a tool. And like most tools, if you use it carelessly, it can cause serious harm. Always ask a grown-up for permission before using any knife.

Open your knife carefully

Always keep your knife folded when it’s not being used. To open it, hold the handle of the knife firmly in one hand. Push the thumbnail of your other hand into the “nail nick” of the blade and carefully pull the blade out of the handle. Keep your fingers away from the sharp side of the blade when closing the knife.

Maintain a safe workspace

Since a pocketknife is easy to fold shut, there’s no reason to walk around with the blade out. And never run with an open knife. If you’re preparing food, make sure the surface on which you’re cutting is stable. If you’re whittling wood, make sure there’s a safety zone around where you work. Before opening the knife, stretch your arms out and slowly spin in a circle. This is how big the safety zone should be. If someone walks into your safety zone, quit cutting.

Keep the blade sharp

A dull knife is more likely to slip off of what you’re cutting and slice you instead. A sharp knife should slip easily through a scrap of paper. If your knife doesn’t, ask a grown-up to help you sharpen the blade on a whetstone. There are many videos on the internet to show how it’s done.

Keep your knife clean

Wash the blade of your knife with soapy water before using it to prepare food. This way, the knife doesn’t transfer bacteria and other germs to the food you’re about to eat. Wipe the blade clean after each use to keep rust from forming and the knife’s locking mechanism in working order.

Pass your knife safely

There are two safe ways to hand your pocketknife to another person. One is to fold the blade back into the handle and then hand over the knife. The other is to leave the blade open, set it down, and let the other person pick the knife up.

Cut carefully

The key is to keep your fingers away from the sharp parts (duh!) and work slowly and deliberately. Wrap your fingers around the handle of the knife and grip it firmly. When chop-ping vegetables or fruit, tuck the fingertips of your non-knife hand under your knuckles to make a “paw.” Use the paw to hold the food steady and your knuckles as a guide for the blade. When whittling, shave small chips. Always cut away from your body — and away from the hand holding the wood.