Built for lines that can’t stop

Food lines demand clean edges and hygienic finishes. Our custom food processing blades are made from food-grade stainless to your exact profile and finish. We can reverse engineer the blade from your worn sample when the drawing is gone.

Why buyers in Food Processing choose HIBO

• Free sample — a working blade on your machine before you commit to 100 pcs.
• 24-hour quote — from the day we receive your drawing.
• 30-day lead — vs. the 35–45 days peers quote.
• Reverse-engineer — send the worn blade, get the drawing and a sample.

Typical applications

Meat and poultry slicing, cheese and deli cutting, vegetable and fruit processing, and bakery lines.

What matters on a food line

On food equipment the blade is a hygiene component before it is a cutting tool. Product-contact surfaces have to resist salt, acids, blood and caustic wash-down, and the geometry has to be cleanable — no blind crevices where residue sits between shifts.

The edge also has to survive things a clean workshop never sees: frozen blocks, bone, grit from root vegetables, and sugar that sets hard on the bevel.

How a food blade fails — and what it tells you

• Pitting or rust after wash-down. Material choice or passivation, not sharpening. A blade that rusts between shifts will keep doing it.
• Edge dulls within days on acidic product. Corrosion-assisted wear. Hardness alone will not solve it.
• Chipping on frozen or bone-in product. Impact, not abrasion. The edge needs more toughness and a different bevel.
• Product sticking to the face. Surface finish or geometry — a polished face and a relief grind usually do more than a coating.

Blades we supply for food processing

• Slicing and portioning blades — meat, poultry, cheese and deli.
• Bakery and confectionery knives — including serrated and scalloped edges.
• Vegetable and fruit processing blades — dicing, shredding and trim.
• Flow-wrapper and film knives — the blade that cuts the pack, not the product.

Food processing blades — common questions

Can you supply food-contact material certificates?

We can supply the mill certificate for the steel grade we use, and we will work to the grade you specify. If you need a particular food-contact standard or test report, tell us which one before ordering and we confirm whether we can meet it — we do not claim certificates we have not verified.

Why does my blade rust between shifts?

Usually the grade, not the cleaning. Salt and caustic wash-down attack the edge and the flat first, because both are freshly exposed metal. Tell us what chemicals you wash with and we will suggest a grade.

Can you match a blade from a photo?

A photo is enough to start, but not enough to make a blade. Send the worn part — we measure it and send the drawing back for you to confirm.