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Forschner Victorinox Rosewood Breaking Knives
Lacerations are the most common injuries suffered by meatpackers. Many slaughterhouse workers make a knife cut every two or three seconds. Select the right knife for the right task. Carry one knife at a time, tip pointed down at your side. Cut away from your body when cutting, trimming, or boning. If the knife has become dull, additional pressure is placed on the worker's tendons, joints, and nerves which may cause pain that extends from the cutting hand all the way down the spine. To prevent this make sure you’re using knife with sharp blades at all times which improves accuracy, performance and decrease strain and fatigue. This also helps prevent musculoskeletal injuries because sharp blades reduce grip force and cutting time. Carving knives are suitable for large jobs. Boning knives are for removing meat from the bone. Paring knives are appropriate for slicing small jobs. Deboning knives normally have a plastic handle that is designed to prevent fingers slipping onto the blade. For sticking or other operations mainly involving pushing movements of the knife, the handle should have a suitable cross guard. The knife should be comfortable to grip and it should have raised portions at the junctions of the handle and the blade to minimize the possibility of the knife hand sliding over the blade. Our manufacturers includes: Dassaud Fils, F. Dick Cleavers, Forschner Victorinox, Nameta North America, Torrey.