I’ve been evaluating different knife brands recently for our shop, focusing on how well they meet health standards for meat processing. I find that some knives hold up better in terms of hygiene and durability, especially those with non-porous handles. What’s everyone else using to ensure compliance with safety regulations?
I’ve found that investing in good quality ceramic knives has really helped with hygiene since they don’t retain odors or bacteria. Plus, the lightweight feel makes them easy to handle when slicing meat — have you tried any specific brands yet?
And when it comes to hygiene, I’ve had great luck with knives that have sealed tangs as they prevent moisture from getting into the handle. @jstewart25, do you find that the ceramic knives can be a bit fragile, though?