For the source text click/tap here: Chullin 8
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On our daf, Rav Yehuda quotes Rav as teaching that a Kosher butcher needs a number of special utensils in order to avoid halakhic problems.
A butcher needs to have two separate tubs of water – one where he washes the meat and the other where he washes the forbidden fats.
Similarly, a butcher needs to keep three separate knives – one for slaughter, one for cutting meat and one for cutting off forbidden fats.
The reason that the butcher needs a separate knife for slaughter seems clear. Since we do not want the shehitah knife to develop nicks or other deficiencies that would render it unfit for slaughter, we do not want the butcher cutting meat that might have bones that may ruin the blade. Rashi explains that although the butcher should really check the knife before using it for shechita so he would, theoretically, discover any problems with the knife, nevertheless the Sages feared that if he is in a hurry he may neglect to do so.
We explore the world of knives and criteria for schechita.