Knives equipment and hygiene at the workplace

The tool is an extension of your hands. A butcher who takes care of his knives and equipment works faster, neater and more safely. Therefore, maintenance is just as important a part of the trade as the cutting itself.

§The knives

You use several knife types for different tasks: boning knife for working close to the bone, fillet knife for fine cuts, and large meat knives for butchering. A sharp knife is a safe knife, because it does not slip. You learn to hone on steel during work and to grind when the blade is worn.

• 01Boning knife: narrow and rigid to follow the bone.
• 02Filleting knife: long and flexible, for fish and fine cuts.
• 03Meat knife: broad and strong, for larger cuts.
• 04Honing steel and whetstone: keeping the blade sharp.

§Machines and equipment

On larger workplaces, you also use meat grinders, sausage fillers, saws, vacuum packers, and refrigerated rooms. Each machine has its safety rules and you must know them before you operate it. Many accidents happen because someone takes a shortcut around a guard or stop.

§Cleaning and hygiene

Meat is a sensitive product where bacteria thrive if you don't keep it clean. You clean and disinfect surfaces, tools and machines according to fixed routines, and you keep clean and dirty zones separate. Good hand hygiene, clean work clothes and correct temperature in the cold room protect both the customer and yourself.

When you treat your equipment with respect it lasts longer and works better. It is a habit you build from day one and take with you for the rest of your career.