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Frosts has a very broad range of blade types, shapes and sizes for use in the different cutting operations in the food processing industry. It is not possible for Frosts to recommend certain specific models, except to indicate the general types which are used in the different working applications and areas. To be able to arrive at the choice of a certain type it is always a question of co-operation with the cutting personnel since cutting methods and working conditions and positions vary between different production plants. Here tradition plays also a major role and it can in some cases prevent a transition towards a more rational way of working.

We are able to see through our widespread export of knives to the food industry that there are geogrpahical differences in the usage of certain knife models. Such differences of course can also be largely due to the variations in the meat's “cuts/portions”

in the different countries but for example there are tendencies that knives with more flexible blades are used widely in North Germany, Holland, and the United States. This is true in the meat cutting industry and not as one would think in the fish processing industry where flexible knives have always been widely used.