How should you carry knives in the food technology classroom?

1. Hold the knife correctly: Grasp the handle of the knife with your dominant hand, with your index finger and thumb forming a "pinch" grip at the base of the blade. The other fingers should curl naturally around the handle.

2. Point the blade down: Always keep the blade of the knife pointed down when walking or moving around the classroom. This will help prevent accidental injuries.

3. Walk slowly and carefully: When carrying a knife, walk slowly and carefully. Avoid making sudden movements or rushing.

4. Stay away from others: Keep a safe distance from other students when carrying a knife. This will help prevent accidental cuts or injuries.

5. Watch your surroundings: Be aware of your surroundings when carrying a knife. Avoid walking near obstacles or areas where people are congregating.

6. Pass knives safely: When passing a knife to someone else, hold the knife by the handle with the blade pointing down. Pass the knife with the handle first, and make sure the recipient is ready to receive it. Never throw or toss a knife.

7. Store knives safely: When you are finished using a knife, store it in a safe place. Knives should be stored in a knife block, a drawer, or a cabinet that is out of reach of children.

By following these safety guidelines, you can help prevent accidents and injuries in the food technology classroom.