It is important to understand how to get the most out of the butchers equipment that you invest, however it is important to understand how to use said equipment safely as not to endanger yourself or the welfare of others around you.

This will help you avoid the risks that may be attached to sharp and potentially heavy pieces of butcher’s equipment. Here are a few safety tips for those investing in butcher’s equipment.

Butcher’s knives are the most basic pieces of a butcher’s arsenal, completing many day-to-day jobs. Both professional and amateur butchers will use their knives on a regular basis and it is equally important for both parties to understand the potential hazards and how to avoid them. Always ensure that you are cutting on a specifically designed and steady butcher’s block, failure to do so could lead to the knife slipping and potentially coming into contact with a person. Maintain a steady body shape and keep your fingers away from the blade of knife.

Storage is important for safety as well, particularly for people who are using butcher knives in the home. Always ensure that knives are stored in places where children and animals cannot get to them. Knives in untrained hands can be extremely dangerous.

Larger pieces of butchering equipment may require specialist safety equipment to be worn during operation. Chainmail gloves are particularly important when using large pieces such as bandsaws. This can prevent potential lacerations and should be respected at all times. Even if you are just completing one small job and have used the machinery for years, it is important to always wear the chainmail gloves.

It is not just impact injuries that can be accrued by insufficient care being taken whilst using butchering equipment. Diseases and ailments can spread if correct due care is not taken whilst cleaning and maintaining all pieces of butcher’s equipment. Knives and butcher blocks must be washed after every use to ensure that any bacteria upon their surface does not spread and manifest themselves in harmful ways. This bacteria could lead to people who come in contact with it suffering from ailments such as salmonella. Furthermore, bacteria that is left on the surface of blades and blocks may lead to the equipment reducing in quality.

It is vitally important to heed all safety instructions and warnings that are included in the packaging of any piece of butcher equipment that you invest in. Following these steps will help you maintain a healthy relationship with the equipment and produce a higher quality of work.