Author: Najaf Bhatti

For butchers and meat processing professionals, knives are the most fundamental tools of the trade. A sharp knife enables precision, safety, and efficiency, while a dull blade can quickly become a butcher’s worst nightmare. The risks of using dull butcher knives extend far beyond inconvenience—they impact safety, productivity, and the quality of the meat itself.  This article dives into the dangers of dull knives, explores the best knife-sharpening solutions for abattoirs, and highlights the importance of professional meat-cutting tools UK butchers rely on, including industry-leading Giesser knives. The Hidden Dangers of Dull Butcher Knives A dull knife may seem harmless,…

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