The three rules are very simple and easy to learn, however, on which we must not compromise: once you have them memorized, explain to all the other members of the family and all who come to your kitchen and want to give you a hand .
In summary:
Always use the right knife for what you do, not a knife at random. If you need one with 16 cm blade to blade 24 is not used, because the 'you have to shoot and maybe the' other is well placed in its cradle. In addition to a security issue is also a matter of "class"!
Whenever you use a knife, also use a cutting board. No cutting can be done with one hand waving the "thing" to be cut and the 'other a knife, although you often see these gruesome balancing act in movies or behind the supermarket (often bloody professionalism). Any "thing" should be cut, it must first be placed on a solid and secure (never on your shoulder or on your chest) and then you can start cutting, because it can not escape the knife of hand for lack of adherence or falling into it on foot or by taking him to an 'other person present in the kitchen or hurt you badly.
When using a knife, the tip should always be facing the 'outside and never towards your body or to your hands and arms. It may seem like a 'banal statement, but if you think about it, how many times you cut something by pointing the knife straight to the belly or to the hand and arm!