Hot knife vs fork honey decapping has many pros and cons, especially for the beekeeper wanting to advertise a truly unheated, raw product.
I feel a bit of a turncoat, having used only the hot knife for close on sixty years, and now abandoned it in favour of the fork for decapping honey combs.
This page was last updated by Bernard Preston on 16th September, 2019.
Humans like bees are creatures of habit, and they are not always good; somehow we get stuck in our ways.
Then, when another keeper suggests a different manner of doing things, we then defend our tried and tested method.
New innovations always battle to break through our traditionalism.
Well, change is not always for the good, so a certain conservatism is not entirely bad.
The death of my trusty decapping knife after sixty years of service was the stimulus to consider the change; and a visit to another beekeeper's honey room.
The decapping fork was much cheaper than importing a new hot knife. It is also a lot lighter on the arm; less likelihood of getting tennis elbow.
It is really a matter of personal preference.
The hot knife vs fork honey decapping debate has slowly settled in my mind on the latter.
The issues involved are:
There are no doubt other factors that may be of importance.
I proudly market a raw honey, lightly filtered and rich in pollen, but Jiminy Cricket was forever pricking my conscience; a small proportion was exposed to the high temperature of the knife. Perhaps it was only 5% but it meant that the final product could not be described in all honesty as absolutely unheated.
The only way around that, and it was irksome, was to keep the gleanings completely separate from the bulk of the honey; even then some of my best raw honey would have been exposed to the hot knife.
I soon realised that when comparing hot knife vs fork honey decapping that the former, my long tried and tested method took a lot longer; that alone gave considerable impetus for change. I'll do some measurements in the future, but I'd estimate twice the time.
The fork removes far less honey in the gleanings.
At this stage I am still uncertain about the effective extraction when comparing hot knife vs fork honey decapping. Measurements to follow at some time in the future.
Likewise the fork produces less wax in the gleanings. In fact there may even be a shortage for new foundation. The fork does allow for deep stripping of the frame should one have a need for more.
The unexpected was that the knife butchers the combs and produced a lot of fragments that blocked the filter. However this was easily surmounted manually with a flat wooden pancake spatula.
Whilst my original hot knife was quite light, the newly purchased item was much heavier and tired out the forearm; it is also a good deal hotter resulting in more damage to the honey, and frequently having to turn it off. But I don't particularly like the shape of the handle of the fork either, and will try some others.
In short, at the end of the day, both schools have their ardent enthusiasts who will stick to one or other of the hot knife vs fork honey decapping debate. I'm the turncoat who for the present has swapped sides but old habits die hard.
I will not be totally convinced until I'm sure as much honey can be extracted from the forked honeycomb, as from the one stripped with a hot knife.
Next will be to consider the plastic or steel needle roller tool for honey decapping; some call it uncapping. I hear that's better still.
Did you find this page interesting? How about forwarding it to a friend, or book and food junkie. Or, better still, Face Book or Twitter it.
56 Groenekloof Rd,