I saw other threads around this topic but couldn't find one that actually addressed my question so I'm starting a new thread:
What kinds of knives are you using to open 50lb bags of sugar, flour, etc? I saw a comment about Martor in another thread, I tried them, but the body is made of aluminum and it leaves our mixers' gloves black over several uses. They use this gloved hand to touch our dough once the mix is done, and I can't have residue in the product. I tried another safety knife that is stainless http://www.safecutti...fety-knife.html , I liked this but you have to change the blade orientation for left handed or right handed, so people have been using it improperly and losing the blade, or spring very easily.
I just don't know what other knife to use, I even tried a ring knife but the mixers are afraid of them because they don't retract. I need something that will not leave a residue on anyone's hands but is sturdy and doesn't fall apart easily. The requirements I look for in a knife are as follows. Am I expecting too much?
-stainless steel body, or metal detectable plastic (we have X-rays on the lines)
-solid blade so it can't break
-safety so it can't cut employees
-at least 3/4" exposed blade, otherwise people complain that it snags the bags
I have found shorter bladed knives with metal detectable bodies but they complain about the blade length, we even cut the OLFA SK12 down a bit and adjust to expose more blade.