Knives & Blades Recommended for Food Industry
In this text, we will look at what knives and blades can and cannot be used in food production. This also applies to the pharmaceutical industry. Our blog article "5 Important Things to Consider When Using Hand Knives in the Workplace" is highly recommended reading for industries, especially in the food and pharmaceutical sectors, before purchasing safety knives.
For food production, all tools should be metal detectable. It should be possible to X-ray the final product and guarantee that nothing but the food is in the packaging. Therefore, metal detectable and x-ray-visible knives and blades are used, where the plastic handles are traceable and the blades are made of metal.
Below is a list of restrictions on the choice of knives and blades for the food industry, as well as a list of rules and recommendations for knives and blades that are approved for use.
Knife blades prohibited for use in food production
- Knife blades that are non-metal-detectable, e.g., ceramic and carbide blades. Zirconia ceramic (e.g., Slice knife blades) and solid tungsten carbide are non-metal-detectable materials that are also brittle.
- Pointed knife blades. Please use rounded-tip knife blades to prevent breakage.
- Snap-off blade, as these can easily be broken off
- Blades with non-food grade coatings on the cutting edge or the entire blade
- Blades that rust on contact with moist materials or liquids
Knife blades recommended for the food industry
- Knife blades are made of stainless steel.
- Uniform knife blades that do not break, for example, not snap-off blades.
- Knife blades have rounded tips.
- Coated knife blades that are approved for contact with food
- Knife blades are easy to replace.
- Knife blades should preferably be concealed or automatically retractable.
Knives prohibited for use in food production
- Knives or handles whose shape is made of ordinary plastic without added metal parts, making them non-metal-detectable on X-ray, as well as knives that have a low or uneven proportion of metal plating in the plastic.
- Knives or handles made of cracking plastic or assembled with many loose parts
- Knives or handles that cannot be easily cleaned
- Knives or handles that rust
- Knives or handles with paint, laminate, or other coatings that may peel off.
Knives recommended for the food industry
- Safety knives that protect the user are the best option. However, you should choose safety knives that have “metal detectable”, “MDP,” or similar properties.
- Knives or handles made of a special plastic with metal powder in it and which are metal detectable.
- Knives or handles without lacquer to eliminate colored chips
- Solid knife body with few parts
- Knives or handles in plastic with different colors for different hygiene zones
- Knives or handles that are easy to clean
The safety knives in the MDP series from Martor meet all the requirements listed above. Martor MDP knives are always unpainted to eliminate colored chips and are made from a special high-quality plastic specifically designed for use in industrial hygiene zones. These are metals that are detectable and approved for use in the food industry.
Download PDF Catalog | Martor MDP Safety Knives
If you are interested in purchasing safety knives and need help choosing the right knife and suitable knife blades, please send an email to order@sollex.se or call +4635-15 75 00.
FAQ: Knives and Blades for Food and Pharma Safety
Q: What is the primary safety requirement for all tools and knives used in food and pharmaceutical production?
A: All tools, including knives and blades, must be metal detectable and/or X-ray visible. This ensures that foreign objects can be guaranteed to not be in the final product packaging.
Q: Which blade materials are typically prohibited in the food industry and why?
A: Ceramic and solid carbide blades (e.g., zirconia ceramic or tungsten carbide) are prohibited because they are non-metal-detectable and are also brittle, posing a contamination risk.
Q: What is the rule regarding the tip shape of knife blades used in food production?
A: Knife blades must have rounded tips. Pointed knife blades are prohibited because they can easily break off and contaminate the product.
Q: What material should approved knife blades be made of, and what is the rule about coatings?
A: Knife blades should be made of stainless steel to prevent rusting. Any coatings on the blade must be specifically approved for contact with food.
Q: Which common blade types are prohibited due to the risk of breakage?
A: Snap-off blades are prohibited because they can easily break off into the product. Uniform knife blades that do not break are required.
Q: What are the key rules for choosing knife handles (or bodies) for hygiene zones?
A: Handles must be metal detectable (often using plastic with added metal powder), easy to clean, and have a solid body with few parts. Painted or laminated handles are prohibited.
Q: What features define recommended safety knives for the food industry?
A: Recommended safety knives should be metal detectable (MDP), unpainted to eliminate colored chips, and feature blades that are preferably concealed or automatically retractable to protect the user.
Q: How are Martor MDP knives designed to meet strict hygiene requirements?
A: Martor MDP knives are unpainted to eliminate colored chips and are made from a special high-quality plastic with metal powder, ensuring they are metal detectable and approved for use in industrial hygiene zones.
