The sticking knife is a basic knife with a wide range of uses. The sticking knife originally owes its name to “sticking”, i.e. bleeding out livestock. In practice, it is also often used as a trimming knife. However, it is also still used in its original application with animals for an exact vein incision.
“Stabbing”, as it is called, takes place after the animals have been stunned. The pointed blade of the sticking knife can be used to make a precise and quick vein incision, allowing them to bleed out completely before being cut and processed further. Sticking knives are thus one of the most important utensils of a butcher, but they are also important tools for hunters or farmers who are self-suppliers and marketers. In combination with other butcher's knives such as the skinning knife or the gut and tripe knife, they are a basic part of any butcher's equipment.
The blade shape of the sticking knife is narrow and has a pronounced tip – also available in a pointed version. The tip ensures the important pinpoint stab. Our sticking knives are available in lengths of 13, 15, 18 and 21 cm. The choice of length is based on the size of the animal to be processed. You can choose between the handles from our ErgoGrip or ExpertGrip butcher’s knife series.
High-quality butcher's knives must be very sharp, durable and resilient as well as having all the necessary safety features, such as an ergonomically shaped handle with finger guard. It must also comply with the hygienic food law requirements. When used in slaughterhouses and cutting plants, functional handles are an absolute must for ergonomic, safe and work. The sticking knife must sit comfortably and securely in the hand without slipping. The finger guard on the handle prevents your hand from accidentally slipping off and coming into contact with the knife blade.
For our sticking knives, we exclusively use high-quality knife alloys (X55CrMo14) and material compositions for the blade and handle. The blade's balanced hardness of 56° HRC significantly reduces material consumption and ensures that the cutting edge has a long life time. For you, this means considerably less sharpening. In our special hardening process, each blade is individually case-hardened and monitored – with optimum results in terms of hardness and structure. Each cutting edge is given a polishing finish: even sharper, even faster, even better – also thanks to the knife's cutting edge and blade geometry.
You can rely on our professional quality: the knife retains its cutting ability and edge retention for a very long time. This allows for effortless, fatigue-free work. Your wrists are not subjected to unnecessary strain. After all, working with a dull sticking knife requires more strength, places greater strain on the joints, increases the risk of accidents and can lead to tension and pain.
With the polished blade, we guarantee the highest level of hygiene. This means that less residue can adhere to the blade, making them corrosion-resistant and easier to clean. There is no gap at the blade exit from the handle, and the handle absorbs neither grease nor dirt. Furthermore, it is easy to clean and resistant to heat, shocks and abrasion.
The sticking knife of the ErgoGrip series includes various handle colours for different areas or purposes of use. The colour coding can improve and facilitate hygiene even further. You can differentiate between the individual layers and the layer insert by colour (beef/calf, pork, sheep/lamb). This is just one of the reasons why the knives have been awarded the American NSF seal for hygiene and quality.
You can find more information and useful tips on how to care for, store and sharpen your knife here.