Choose a knife for the slaughter of pigs - not an easy task, requiring careful study of its characteristics. Unrecorded defect may cause unsuccessful operation. There have been cases that the blades remained in the carcass, which caused terrible pain to the animals. In such a situation, adrenaline was produced in the body, the pigs were torn off the leash and worn until they fell dead from blood loss. How to choose a good tool and avoid the "bloody horror", you will learn by reading the article.
The consequences of ignorance and greed
By what kind of knife you will use to slaughter pigs, you can predict the success of the event. Ordinary kitchen choppers never fit for such work, even if their blade is sharpened perfectly. The second rule that every slaver must remember is that the device for slaughtering an animal cannot be cheap.
Inexpensive hews will let you down at the most inappropriate moment (we cited the example of such a situation above), and this has been tested by dozens of breeders trying to save on inventory. Cheap cutter options quickly break, their blade will soon become dull and crumbling, and it’s inconvenient to work with them.
As for the economic side of the issue, attempts to save money on the knife will be accompanied by more significant financial losses, since poor-quality cutlery can damage the product. We remind you of the well-known saying: "the miser pays twice." In the case of the acquisition of a cheap cutter, your spending will increase much more, since, after going through all the inconveniences, you still go to order a real device for the slaughter of pigs.
The basics of creating a quality cutter: do not try to do your job
Understand that with your own hands you will not be able to make a quality dagger for slaughtering pigs, if only because in normal conditions it is not possible to work with high-quality tool steel. These knives are machined from stainless steel, the blade for them can be a saw blade, adapted for cutting wood or metal.
In addition, in the manufacture of metal must be calcined, but conventional furnaces do not give the necessary temperature for operation. As for the blade, the opinions of professionals in this matter are divided. The former argue that it is wiser to choose a knife where the blade is on one side - for reasons of its own safety at work.
The second group, on the contrary, does not care about its own security and prefers to choose a double-edged blade. Such a dagger does not harm the meat, saves the skin and does not create a large amount of blood. But for handling it requires skill, which is why this option is used mainly by professional slavers, and not amateur breeders.
Handle features: materials, mount, appearance
Choosing knives for self-hardening of pigs should not only the edge, but also because, as well as what the handle is made of. The only acceptable material for creating a handle is wood. If you choose a cleaver with a plastic hilt, then in the process of work it may slip out of your hands due to accumulated moisture.
The second criterion when choosing a knife is the attachment of the handle to the blade. It is important that the steel strip be completely inside the grip, and not half or one third of the length. If you do not follow this rule, then with careless movement, the handle will break off and remain in the hand, and the blade, at best, will simply become unusable.
The handle can not be simply glued to the blade, the result - an early useless tool. Therefore, the handle is fixed on the blade with special nails, making the thing reliable and durable. But the most important thing is to choose a convenient and simple hilt without any finishing. Dyeing in the form of animals or inlays is for collection knives, not for a working tool.
If you are looking for the perfect knife for slaughtering pigs, then you should personally follow him to the store. Taking the tool in the palm of your hand, you will realize that you have found a model that suits you exclusively. In this case, the handle will be a continuation of the hand, so in the process of cutting you will not feel discomfort and easily cope with the work.
But, besides convenience, make sure that the blade is securely fixed in the hilt and does not dangle when moving.
As for the size, the blade length is considered to be optimal 18-20 cm, but 15 cm is allowed, depending on the type of slaughter. Blade width - 3-4 cm. The size of the handle is 10 cm or more - the question is in your comfort. But the smaller dimensions of the instrument simply will not allow an incision or an injection.
Do not choose a thick blade - optimally, 2 mm. Due to this size, the knife quickly passes through the fabric, reaching the heart. A thicker blade can catch the wires and get stuck in the carcass. In addition, a large cleaver leaves long wounds, from which a lot of blood flows.
Tool options: specificity and characteristics
Carcasses of pigs, conditionally, are divided into 4 stages, and each requires its own tool. Therefore, before you commit the slaughter, prepare the following knives:
The first is used to remove cartilage and small knuckles. The shape of its blade is slightly curved, and its width is 4-5 cm. We spoke above about the keeper blade, we recall only that its blade should be light and perfectly straight.
If you kill a pig with a blow to the heart, then choose knives with a long blade - more than 20 cm. When you strike a blow to the neck, then you can work with a blade of 15 cm.
To separate the skin, fit short thin knives, not more than 15 cm in length. But the dagger for stripping the skins is better to choose not so sharp, made of ferrous metal. Its length varies from 15 to 20 cm, and thickness - about 1 mm. If you buy a knife shorter, it will be inconvenient to work with it, and a sharp blade will just damage the skin.
In the slaughterhouses use modern equipment, which we will tell you in the article "Technologies and methods of slaughtering pigs." But in small private farms for this purpose not only specialized knives are used, but also axes. This tool is especially popular with beginners who are afraid of missing and not stabbing the pig with one blow.
Of course, deciding to use an ax for slaughtering, you should go to a specialized shop and purchase a professional tool. It is characterized by a modified shape, a strong ax and a blade width of about 25 cm. Even if you later begin to use knives for slaughtering, a hatchet will be useful to you when cutting carcasses, so this will not be a useless investment.
If for some reason you could not find such an ax, then you can use the usual butcher's models. The main thing is to choose the tool with the widest blade. And remember that the usual ax for chopping wood is not something that should be used when slaughtering.
Working with tools, you will understand a lot of nuances that experienced farmers usually don’t talk about, considering it something natural. But due to the lack of knowledge of certain moments, beginners often spoil the tool, which leads to large financial losses. Today we want to share with you some secrets.
First, never use hot water to flush knives and axes - this is a blade tupit. But do not be afraid to use detergents - it is completely safe. Secondly, do not leave moisture on the instrument - it contributes to the deterioration of the metal. Thirdly, the cutting devices should not be stored in covers, as is commonly believed, but in oiled fabric.
Another important point: knives and axes for slaughter are sharpened in two sets. The first one is processing on specialized grinding machines, the second one is manual grinding of a bar. If you do not have your own grinding machine, then the tools will have to be carried to the workshop.
Sometimes even insignificant at first glance information may be useful, so be sure to write in the comments all that you think is important and necessary.
Tell about the news and secrets of the livestock world to friends and colleagues by reposting the article.