Chipper knives, flaker blades, veneer peeling knives and planer blades for furniture, plywood, MDF and board production. Tough alloys that survive impact loading without chipping, in lengths up to 1,500 mm.
Key features
Chipper, flaker, veneer and planer profiles
Impact-tough grades: resists chipping on nail and knot strikes
Lengths up to 1,500 mm, straightness within 0.1 mm/m
Chipper knives, planer blades, veneer slicer knives and wood crusher blades. Chipper knives are the ones that fail by chipping rather than wear, so the steel choice is driven by what is in the wood — nails in reclaimed timber, knots in plantation logs, grit from the yard.
Hardness versus toughness is the whole decision here. A very hard knife (HRC 62+) stays sharp but chips on impact; an impact-tough grade at HRC 54–56 bends instead. For recycled or nail-contaminated wood, we recommend 6CrW2Si at HRC 54–56. For clean plantation wood, a harder grade gives longer runs. Tell us your feed material and we will pick the grade.
A chipper head spins at 600–1,200 rpm. If the knives in a set differ in weight, the head vibrates, bearing life drops and cut quality suffers. We weigh and balance matched sets within ±2 g. It costs a little more per set and saves considerably more in bearing and downtime costs.
Yes. A double-edged knife gives twice the service life per blade because you flip it rather than resharpen it. The trade-off is a slightly higher unit price and a knife that is stiffer to set up. For high-consumption lines it is usually the cheaper option per tonne of wood processed.
Yes, in lengths matched to your peeler and in the corrosion-resistant grades veneer work requires, since green wood and steam create a wet environment. Tell us the peeler make and the log diameter range.
Go tougher, not harder. Nails are impact, and a harder edge simply breaks faster. 6CrW2Si or a lower-hardness tool steel lasts longer in reclaimed wood than a high-hardness grade does.
Follow the machine maker. Too much clearance and the wood is torn rather than cut; too little and the knife rubs, heats up and chips. Check clearance before blaming the steel.
Not sure which blade fits?
Send a photo of the blade you use now with a ruler next to it. We will tell you the grade and the edge angle.