2 replies to this topic

[RWallace]

Hello -- we are trying to purchase a blade that is: 1) safer for our employees (in terms of cuts) and 2) longer-wearing than PTFE.  We are thinking of trying a carbon-impregnated PTFE, which makes the material stronger and anti-static.  PTFE is generally considered food-safe, but with this additive, I am not sure.  The manufacturer is not providing any kind of food contact guarantees (they like to leave that up to the users!). 

 

Have any of you had experience with this or similar materials?

 

Thanks!

Robyn

[Michelle Grace Astorga]

We haven't used PTFE-based knives but we have fillers before, the problem is it flaked off after a period of time and can be a potential contaminant. We stopped using it.

[Dr.Khan]

Hi Robyn

 

It is the requirement for almost very food standard  that any material which come into direct food contact must be me made from approved food grade ingredients and suppliers of such material must provide a certificate of conformance that the materials is food grade. In the absence of such food contact guarantees  my advise is not to use these knifes.

 

Dr. Humaid Khan

Managing Director

Halal  International Services

Beverly Hills NSW Australia