Knives — Food Preparation Equipment

Colour-coded kitchen knives, sharpening steels and chopping boards for HACCP-safe prep, from budget paring blades to full six-colour board sets.

Buying knives

Colour-coded Chef Set blades make up most of this section: vegetable and cooks knives in all six HACCP colours, paring knives in seven colourways, serrated slicers up to twelve inches, plus palette knives, sharpening steels and magnetic wall strips. Matching low-density chopping boards, racks and a six-board set with wall chart sit in the same range. Most single knives cost less than a takeaway lunch.

At these prices, kit each section with its own colours instead of sharing blades across raw and cooked prep; your EHO will notice, and so will your cross-contamination risk. Keep a steel within reach of every station, and replace serrated edges rather than trying to sharpen them. A wall chart by the pass keeps agency staff on the same system.

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