Established in 1984 Shawpak Systems prides itself on providing high level technical sales and support to our valued customer base. Offering solutions for Product Inspection, Packaging and Hygiene equipment sales and after sales support including certified customer training on site or at our Centre of Excellence training and demonstration facility.

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Knife Cages

A knife cage is a stainless steel containment system designed to safely store, transport, and organize sharp blades and cutting implements within food processing and manufacturing environments, preventing contamination and worker injury.

If you work in a meat processing plant or food manufacturing facility, you have seen the problem firsthand. Sharp implements scattered across prep stations create safety hazards, cross-contamination risks, and inefficiency. Workers waste time searching for the right blade. Blades become dull faster when stored improperly. Sanitation auditors flag loose sharp objects as a compliance failure. What starts as a small operational frustration compounds into higher injury rates, slower production, and regulatory exposure.

Shawpak Systems Ltd, based in Oakville, Ontario, has supplied industrial hygiene and equipment solutions to food processing facilities across North America since 1984. Their team understands the specific demands of meat processing operations, pharmaceutical manufacturing, and high-volume food facilities. This guide walks you through the installation and daily use of knife containment systems, drawing on the technical expertise and on-site training that Shawpak Systems provides to their clients.

By following these steps, you will establish a safe, compliant storage system that protects your workforce, meets food safety standards, and improves your operational workflow. The process takes one to two hours, requires minimal tools, and delivers immediate results.

Step 1: Select the Right Mounting Location

Before you install anything, identify where your knife storage system will live. The location must be close to the primary work area-ideally within arm's reach of your main prep or cutting station-but not in a high-traffic lane where workers bump into it or materials pass through. In busy Oakville-area food processing facilities, Shawpak Systems typically recommends positioning these systems on a wall perpendicular to your main workflow, not directly in the path of incoming product or outgoing packaging.

Check the wall surface. You need solid backing: reinforced drywall, stainless steel, or concrete. If you are mounting on a standard wall stud, ensure at least two studs run behind your installation point. Avoid hollow sections or tile that will not hold fasteners securely. Measure the height carefully. The top of the cage should sit at or slightly below eye level for your average operator-typically 48 to 60 inches from the floor-so retrieval is intuitive and safe. Mark your mounting points with a pencil before drilling.

Step 2: Prepare the Surface and Install Mounting Hardware

Clean the wall section thoroughly with a food-safe sanitizer and allow it to dry completely. Any debris, residue, or moisture will compromise the fastening strength and can interfere with stainless steel contact. Use a level to confirm your marks are horizontal. Drill pilot holes using the bit size specified in your system's installation documentation. In food processing environments across Oakville and surrounding regions, Shawpak Systems recommends using stainless steel fasteners rated for wet and corrosive conditions-they will not rust or degrade under sanitizing spray and high humidity.

Insert expansion anchors or toggle bolts into the pilot holes, then hand-tighten the mounting bracket to the wall. Do not use a power drill to fully tighten yet. Once the bracket is seated, use a socket wrench to tighten fasteners in a star pattern (top, bottom, opposite side, then remaining points). This distributes pressure evenly and prevents warping. Tighten firmly but do not overtighten stainless steel fasteners, as they can shear under excessive torque.

Step 3: Attach the Cage Unit and Secure Dividers

Lift the cage assembly carefully and align it with the mounted bracket. Most systems use a slip-fit or bolt-down design. If your model uses bolts, have a second person stabilize the cage while you insert fasteners from the top and side. Tighten in a sequence that keeps the unit level and centered. Check alignment with a level on both vertical and horizontal planes. A misaligned cage will cause blades to fall or jam when inserted or withdrawn.

Insert the internal divider panels or slot separators into the cage frame. These keep different blade sizes organized and prevent them from moving or contacting one another during transport or daily use. Ensure each divider seats fully into its groove. In pharmaceutical and meat processing facilities served by Shawpak Systems, proper blade separation also reduces the risk of cross-contamination if you are storing tools used on different products or processing stages. Lock any removable dividers with the provided clips or fasteners.

Step 4: Install Labeling and Safety Signage

Affix a durable, waterproof label or placard to the front or side of the cage identifying the blade types stored in each section. Use consistent naming: "Beef Breaking Blades," "Trim Knives," "Saw Blades," or whatever matches your facility's terminology. Include a contact name or department responsible for maintenance. Add a high-visibility safety label warning that blades are sharp and must be handled with cut-resistant gloves.

In Oakville-based and cross-border food processing operations, clear labeling supports both worker safety and regulatory compliance. When auditors inspect your facility, they can see that sharp implements are organized, controlled, and accounted for. This also speeds training for new employees-they immediately understand the system without requiring verbal explanation.

Step 5: Establish Daily Loading, Retrieval, and Sanitation Procedures

Brief all staff who will use the system. Demonstrate the correct way to insert a blade (typically handle-first, into the correct labeled slot) and remove one (carefully, using both hands and appropriate personal protective equipment). Enforce a rule: blades must be placed in the cage immediately after use, not left on counters or in sinks. This creates the safety culture that makes the system work.

At the end of each shift, remove all blades from the cage, wash them with hot soapy water, and allow them to air-dry on a separate designated tray before returning them to storage. Once weekly, remove all dividers and sanitize the cage interior with your approved food-safety sanitizer. Inspect fasteners for corrosion or looseness and tighten as needed. In high-humidity meat processing environments typical of industrial Ontario, stainless steel components resist rust, but salt and acidic cleaning agents can eventually cause pitting if residue is not rinsed away. A quick freshwater rinse after sanitizing extends the life of your system considerably.

Shawpak Systems Ltd provides on-site training to your team during installation and can schedule periodic refresher visits to ensure the system continues to function optimally. Their technical advisory service is available to troubleshoot any issues and recommend adjustments as your facility's needs evolve.

If you are ready to implement a knife cage system in your facility or have questions about whether this solution fits your specific operation, reach out to Shawpak Systems Ltd. Their team in Oakville works directly with plant managers, operations directors, and facility maintenance supervisors across North America to design and install the right hygiene and storage solutions for your environment. Contact them to discuss your requirements and arrange a demonstration at their Centre of Excellence facility.