Knives: An overview of cutting tools used in food production

How to choose the right knife

As one of the most important tools in commercial kitchens and similar settings, knives are essential. At the same time, they always pose a risk of injury, which should be kept to a minimum. An important step in this regard is choosing a knife that fits you perfectly.

No butcher’s shop – nor indeed any other business involved in the production or processing of meat products – can manage without butcher knives. There is a suitable tool for each individual stage of processing, meaning that staff may have handled several different blades by the end of the day: The paring knife is used for cuttings or cutting veins; the skinning knife is used to skin carcasses with precision; the boning knife helps to separate meat from the bone; whilst the cutting knife is used to cut up the various cuts of meat. For the finishing touches, ham knives or filleting knives are available to carve the meat and cut it into wafer-thin slices.

Blades are also in demand in vegetarian cooking and for preparing side dishes. The range of chef & kitchen knives includes various vegetable knives, chef’s knives and all-purpose knives. It is not uncommon for the name itself to reveal the knife’s primary purpose and the tasks for which it is best suited.

Ultimately, the choice of knife depends on the shape and length of the blade, the handle, the sturdiness of the knife, and the desired level of fineness for the food being cut. Last but not least, it also depends to some extent on the personal preference of the individual staff member. If all these factors are right, there is nothing to stand in the way of working efficiently.

As well as traditional hand-held knives, the Ehlert range also includes rib cutters and rib pullers, cross-cut knives, perforated discs and pre-cutters, as well as machine knives and circular blades for slicers. Pocket knives and other similar items are also available here, ready for use.

More than just a final polish: Sharpening knives and blades

It may sound paradoxical, but a blunt knife is often more dangerous than a sharp one. This is simply because cutting with blunt knives requires more effort. This force is harder to control when performing delicate tasks and can increase the risk of injury if the knife slips. Furthermore, working in a way that requires a great deal of effort leads to staff tiring more quickly and may result in sloppy cuts.

There are many reasons to use sharp knives – and, fortunately, a wide range of effective tools that reliably keep them sharp. The classics are sharpening steels and knife sharpeners. Regular sharpening helps ensure that the blades retain their sharpness and that almost every cut feels as though you’re cutting through warm butter. Nevertheless, even high-quality knives are everyday items that need to be replaced regularly, even with good care.

Cutting food, protecting staff

Wherever knives and blades are in use, those handling them are also at risk of injury. This must, of course, be avoided. Safety precautions and protective clothing should therefore be tailored precisely to the tasks at hand. Our shop stocks a range of puncture and cut protection equipment. Cut-resistant gloves, stab-resistant aprons and practical cuffs or wrist straps – these items are designed to provide optimum protection down to the very last detail. In particular, straps, elastic fasteners and glove tensioners should not be underestimated. They ensure a secure grip – ideally in combination with an ‘ergogrip’ handle – and thus help prevent various types of accidents. Particularly useful: if these little helpers are also detectable, they can be found quickly if lost.

The safe use of knives

If knives are an integral part of the working environment in a food business, staff must be trained in how to handle them. This applies not only whilst they are in direct use, but also with regard to their care and storage. For example, knives must not simply be left ‘lying about’ between uses. It is advisable to wash them immediately, particularly after contact with acidic foods. Ideally, knives should be cleaned by hand using a soft cloth and a mild alkaline cleaning agent. This keeps the knives rust-free and helps prevent cross-contamination.

And in the meantime? Blade guards, a roll-up pouch or a knife block can help to prevent accidents involving these sharp implements. Or you could play it safe and opt for a knife hygiene box.

Using kitchen knives correctly offers a number of advantages:

• Compliance with hygiene standards

• Quick access to knives without touching the blades

• Improved durability

To ensure that food and equipment are handled correctly at all times, regular staff training is recommended or even compulsory.

Are there any standards that need to be met?

Yes. As the use of kitchen knives and sharp blades involves a twofold risk – hygiene and injury – the relevant requirements must be met during the production process. In the HACCP plan There is an important guideline. Measures relating to food safety and quality must also be taken as part of certification under other key food standards, such as the IFS Food Standard. After all, food of the highest quality requires production of the highest quality.

Choose Ehlert for a razor-sharp product range

Do knives, blades and the like play a key role in your business? Gustav Ehlert GmbH is here to support you with expert advice and products tailored to your specific needs. This applies not only to cutting tools, but also to food-grade clothing, packaging and other machinery and tools. Our high-quality and comprehensive range optimises numerous processes and stages within the food industry!

Does this topic strike a chord? Then you should make sure the follow-up articles on butcher knives, the correct grind and proper care are on your reading list. Our Ehlert experts can provide advice tailored perfectly to your needs. Harun Payandy, our product range manager for knives and butchery supplies, will show you how to put together a razor-sharp set of equipment for your food business.