Kentmaster: Why sharp blades matter in your butchery

Specialist writer

Benine Ackermann

In the meat processing industry, efficiency, hygiene, and safety are very important. One of the most critical aspects of maintaining these standards is proper blade maintenance. Whether in slaughterhouses or butcher shops, keeping knives, saws, and other cutting tools sharp is essential to productivity and product quality.

Kentmaster is the world’s leading manufacturer of the finest quality equipment for the meat industry. Kentmaster tools are used daily in the most modern high-production beef, pork and lamb slaughter and processing plants. Their complete range includes saws, clippers, and shears designed to provide the productivity you require.

We look at why sharp blades matter

A sharp blade ensures clean, consistent cuts, preserving the integrity of the meat and minimising waste. Dull blades tear rather than slice, leading to ragged cuts and product loss.

When it comes to your safety, a sharp blade is safer than a dull blade because more force is required with a blunt blade and then the risk of slips, accidents and injuries increases.

A sharp knife reduces processing time because sharp tools require less effort, allowing staff to work more efficiently and with greater accuracy.

Dull blades can stress motors and gears in saws and grinders, leading to costly repairs or replacements.

Sharp blades are also crucial for food safety. Keeping blades sharp and well-maintained ensures smoother surfaces that are easier to clean and sanitise.

It is wise to regularly sharpen blades and store blades properly.

Kentmaster blades:

Circular saw blades

Kentmaster stocks a variety of stainless steel and alloy steel circular blades with a variety of tooth designs and thicknesses to suit the Kentmaster circular saw for which they are manufactured.