The Cutting Edge of Knife Maintenance

An interview with Russell Carroll, Meat Processing (Retail Butcher) teacher at William Angliss Institute, on why knife maintenance is more than a basic skill and essential to the butcher’s craft.

Q: Why is knife sharpening such a critical skill in meat processing?
A: Sharp knives are essential for safety, efficiency and product quality. A well-sharpened knife reduces physical strain, lowers the risk of repetitive strain injuries, and makes clean cuts that preserve the quality and yield of the meat. In commercial meat processing, this adds up to cost savings plus a safer and more productive workplace.

Q: What are the key tools used in sharpening?
A: The main tools include:

• Whetstones are good for grinding the edge and basically restore a dull blade by removing a bit of the metal.

• Steels (honing rods) which don’t sharpen the blade by grinding but instead realign the edge between uses to keep it sharp throughout the day.

• Mechanical sharpeners or belt grinders in larger operations. Steels realign the edge between uses to keep if sharp throughout the day.

Q: What’s the difference between sharpening and honing?
A: Sharpening removes material from the blade to create a new edge. Honing doesn’t remove metal but instead straightens the blade’s edge after it rolls or blunts from use. You need both, but at different times.

Q: How often should knives be sharpened?
A: It depends on the usage and the type of meat being processed. On average, knives should be honed several times a day during use, especially in boning or slicing tasks. Sharpening with a stone or grinder is needed every few days or weekly, depending on wear. Regular inspection is key and it’s best not to wait until the blade is clearly dull.

Q: Is there a standard angle for sharpening knives?
A: The standard angle for sharpening knives is typically 20-25 degrees per side for most meat processing knives. Some boning knives may be sharpened to a broader angle for precision work. The angle affects durability, sharper angles cut cleaner but wear faster.

Q: Can improper sharpening damage the knife?
A: Yes, improper sharpening can damage a knife. Over-grinding, incorrect angles, or poor technique can weaken the blade or reduce its lifespan. It’s essential to learn correct posture, stroke technique, and how to assess edge condition.  All are vital to preserve the blade and your safety.

Q: How can knife hygiene affect food safety?
A: A product contact surface is something that comes in direct contact with the product you are handling. Knives are product contact surfaces.

If this surface becomes soiled or contaminated, the contamination can be carried from one product to another. This is known as cross-contamination. Both visual contamination such as grease, ingesta, hair, wool and non-visual contamination such as micro-organisms or bacteria can be harmful to meat production.

Q: What is the best way to clean knives?

A: It is important to sterilise knives to kill harmful micro-organisms or bacteria. Knives are

sterilised by immersing them in a steriliser containing hot water at a minimum of 82 degrees Celsius.

You should sterilise your knife:

·       Before starting work for the day

·       After grinding, honing or steeling a knife

·       If visually contaminated

·       As required by workplace procedure or regulations, for example sterilising between carcases or chicken and other species.

The scabbard (knife pouch) should be cleaned and scrubbed every day.

Q: How does an apprentice butcher learn the skills to maintain a knife at William Angliss Institute?
A: Learning skills to maintain knives is part of the Certificate III in Meat Processing (Retail Butcher) at William Angliss Institute. Apprentices learn through a mix of theory and hands-on training, including how to identify knife types, assess blade conditions, use sharpening tools safely and maintain hygiene standards.

Q: Any final tips?
A: It’s important to respect your tools. Proper knife maintenance is essential to your craft. A sharp knife shows professionalism, ensures safety and reflects pride in your work.