Cutting board materials matter.
Using a proper cutting board and hand washing your knives are absolutes; you're either doing it or you're not. Wood, bamboo, and plastic are better for your knives than composite boards; harder boards like glass, metal, stone, and ceramic will quickly destroy knives, experts say. Find out the truth behind three other kitchen knife myths that can hurt you.
Don't use a steak knife for food preparation.
Use a chef's knife or paring knife, even if these are the only two knives you own. In many households, the serrated steak knives are often the only sharp knives capable of cutting at all.
A serrated knife is not a saw.
Most items can be cut in a nice slice with a single long draw of a serrated knife.
Keep your cutting area clear.
Don't place any item on your cutting board that you don't want to be cut.
Don't use a knife for anything other than cutting food.
As a general rule, if you wouldn't bite into it with your teeth, don't touch it with your chef's knife.
Choose a knife that works for you.
The best knife for your best friend may not be the best knife for you. If possible cut with a knife before you buy it to see how it feels in your hands.
Learn proper cutting technique.
Tuck your fingers under and use the knuckles as a guide for the knife. Watch your thumb too!
A sharp knife actually causes fewer cuts.
The reason you cut yourself less with a sharp knife is because it takes less force to cut through anything. Sharp knives aren't scary, blunt ones that need loads of force and are liable to go anywhere are. Use the right tool for the job and use it the right way.