Rode past a slaughterhouse in rural Iowa and noticed their knife setup

I was driving through near Cedar Rapids last month and passed this small family run slaughterhouse. I stopped to chat with the owner and he showed me how they keep their boning knives on magnetic strips over the sink instead of in a roll. He said it cuts down on sanitation time since the blades dry faster and they can see any chips or dull spots right away. Has anyone else tried hanging their knives like that in a busy shop?

2 comments

2 Comments

valthomas22d ago

I get that it's convenient but I worry about sanitation with them hanging out in the open like that, blood and fat can still splatter up from the sink and get on the blades. I prefer keeping mine in a closed roll until I need them.

fisher.mason22d ago

Yeah that's my setup too, way faster to keep an eye on the edge.