Food Blades

• Food-grade materials: stainless steel and clean-edge grinds for hygienic performance.
• Precision edges: optimized profiles for delicate bread scoring and uniform chip slicing.
• Production-ready packs: e.g., X-Keen potato chip blades in 96-count cartons for line changeovers.
• Cleanability: smooth surfaces and optional low-friction finishes to minimize residue and speed wash-downs.

• Bakery: scoring baguettes and boules before proof/bake for controlled oven spring.
• Snack processing: potato chip slicing with regular-duty and X-Keen geometries for crisp, consistent cuts.
• Pilot lines & R&D: quick swaps during test runs and product development.

• Baker’s lame vs. utility: a lame’s curved/straight mount holds a replaceable razor for ultra-fine scores without dragging dough; utility blades are thicker and can tear soft surfaces.
• Potato chip blades:
  • Regular Duty: everyday slicing, balanced edge retention and cost.
  • X-Keen: ultra-sharp profile for the cleanest cut and maximum crispness (96 blades/pack on this page).
• Material & finish: choose stainless for wet/caustic wash-downs; low-friction finishes help reduce starch build-up.
• Changeover strategy: stock by shift and line—pre-count sleeves speed tool-room staging.

• Follow your plant’s CIP/SSOP protocols; verify compatibility of detergents and concentrations with stainless steel.
• Use dedicated blade caddies; dispose of spent edges in approved sharps containers.
• Inspect edges at changeover for nicks/burrs that could affect slice thickness or bread scoring quality.

What’s the difference between the regular potato chip blade and X-Keen?
X-Keen features a more aggressive, ultra-sharp grind for the cleanest slice and crispest finish—ideal when top appearance and mouthfeel are critical. Regular duty balances life and cost for standard runs.

How often should we change chip blades?
It varies by potato variety, moisture, and run speed. Many plants schedule changeovers by shift or lot; swap sooner if you see feathering, fines, or elevated oil uptake.

Why use a dedicated baker’s lame instead of a utility knife?
A lame positions a thin razor at the proper angle for controlled expansion (“ear”) and smooth scores without dragging or tearing hydrated dough.

Are these blades food-safe?
Yes—our food blades use appropriate stainless steels and clean-edge finishing. Always follow your plant’s sanitation and inspection procedures.