Knife

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• Knives are the most important item in your tool kit.
• The chef's knife or French knife is the chef's most important and versatile cutting tool.
• With a sharp knife, the skilled chef can accomplish a number of tasks more quickly and efficiently than any machine.

photo source: Cooking Light

Use knife safely:

1.  Use the correct knife for the task at hand.
2. Always cut away from yourself.
3. Always cut on a cutting board. Do not cut on the glass, marble or metal.
4. Keep knives sharp; a dull knife is more dangerous than a sharp one.
5. When carrying a knife, hold it point down, parallel and close to your leg as you walk.
6. Do not attempt to catch a falling knife; step back and allow it to fall.
7. Never leave a knife in a sink of water; anyone reaching into the sink could be injured, or pots or other utensils could dent the knife.

Handling the knife

1. A proper grip gives you maximum control over the knife.
2. proper grip increases your cutting accuracy and speed, it prevents slipping, and it lessens the chance of an accident.
3. Many chefs feel that actually grasping the blade with the thumb and forefinger in this manner gives them greatest control.
4. While one hand controls the knife, the other hand controls the product being cut. Proper positioning of the hand will do three things:

• Hold the item being cut. 
• Guide the knife.
• protects the hand from cuts.