Butcher's Tools

Butchery is one of the oldest food trade specialties, but today's professional butcher uses high-quality, specially designed tools. A quality knife with the right edge shape and angle, a durable cutting board and effective protective gear are the foundation for safe, efficient and hygienic work. BHS offers a full range of butcher's tools for the HoReCa and retail sectors across Europe.

Knives for meat processing

Meat knives – wider blades with heavier weight for cutting large pieces of meat. Boning knives – curved, narrow blade for precise bone work. Cleavers – thin, flexible blade for thin slices and filleting. Fillet knives – longer and more flexible blade for fish and thin meat fillets. Cleaver – heavier tool for splitting bones and chopping larger pieces of meat. HACCP knives with colour coding – coloured handles allow knives to be distinguished for different product categories in line with HACCP principles. Blade steel (440C, X50CrMoV15) ensures long-lasting sharp cutting performance and corrosion resistance. BHS offers knives for various meat processing tasks.

Sharpening tools

Sharpening steels – classic handle-type sharpening steel for precise knife sharpening just before use. Ceramic sharpening steels – for final edge finishing and maintenance between sharpening sessions. Electric sharpening machines – for intensive professional use with consistent sharpening angles. Sharpening stones – various grit stones for full blade profiling. Regular sharpening is not only a matter of efficiency but also safety – a sharp knife requires less force and reduces the risk of injury compared to a dull one.

HACCP and safety in butchery

Meat processing under HACCP involves strict tool sanitation and temperature control. All knives and cutting boards must be washed and disinfected after each work phase. HACCP colour-coded cutting boards – different colours for red meat, poultry, fish and vegetables – prevent cross-contamination. Protective gloves made from metal mesh or cut-resistant materials protect against blade injuries during intensive work. Wall-mounted knife holders or magnetic racks ensure organised tool storage. BHS offers HACCP-compliant butcher's tools.

HoReCa use scenarios

A specialised butcher's shop – a full set of knives (meat, boning, filleting), cleaver, sharpening equipment and several HACCP cutting boards in different colours. A restaurant kitchen with its own meat preparation station – meat and filleting knives, sharpening steel, protective gloves and HACCP cutting boards. A large-scale meat production facility – electric sharpening machine, special cleavers for large meat pieces and safety aprons. For Butchers & Deli format – an extensive set of knives for cheese, meat and vegetables with clear HACCP colour coding. BHS helps choose the optimal tool set for every meat processing model.

Frequently asked questions

What steel is best for butcher's knives? Cold-worked stainless steel X50CrMoV15 (or similar HRC 55–58) provides a good balance between edge retention and corrosion resistance. High-carbon steel is sharper but rusts faster. Ceramic blades are very sharp but brittle for heavy-duty work.

How often should butcher's knives be sharpened during intensive work? In intensive meat processing, a sharpening steel should be used before each work session and often in between. Electric or abrasive sharpening is needed every one to two weeks depending on intensity. Regular sharpening maintains the correct blade profile.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.