KNIFE SAFETY

A close friend happens to be a chef and over the years we’ve found that many of the knife safety rules of proper usage that apply with cooking and knife management for self-defense cross-over seamlessly. It’s an often neglected part of teaching knife as a tool for self-protection. Specific to self-defense purpose: safe carry, safe/fast/protected deployment, dropped blade protocol, accessibility, no showing off, no fancy handling for demo, blade AND point awareness, knife etiquette (handling of others’ tools, perceived but unknowing threat display), multi-uses to justify daily carry for potential legal consequence, vision to notice signs of carry in others, clean cutting over the multi-cutting flash we often see on Youtube. It’s a far cry using a blade within the art than it is practicing it for isolated and specific purpose. Whether teaching, or at least practicing for personal use, an important part of understanding and implementing proper blade use. Attached is a very simple, basic document pertaining to cooking but you can see some transferable elements already:

http://www.nfsmi.org/documentlibraryfiles/PDF/20110314110311.pdf 

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