As someone who has cut himself while using a knife, I thought in light of preventing injuries I would post an article for kitchen knife safety. I figure with most of our team, it's where we use knives the most and some of the information applies to all knives.
How to use kitchen knives
On a related note, I recently updated the cutting boards I use in my kitchen. I wanted something with better counter grip and that was dishwasher safe (in addition to actually fitting in my dishwasher). I now have a setup so I can also have separate boards for cutting meat vs. vegetables which speeds the process since I don't have to wash in between.
Another knife tip: Let others in the household know when you've sharpened the knives since a dull knife performs differently than a sharp one. And watch those carrots and squash. They often require more pressure which increases the risk of a serious cut.
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