Honey Tools

Run it through a filter cone or cloth set over a pail, or use a double filter sieve for two-stage straining. These remove wax, pollen, and other debris while keeping the honey raw. Micron pail filters offer finer straining if you want an especially clear finish.

Not if you're only harvesting a few hives – an unheated knife or fork works fine. Heated knives (140–160°C) make sense once volume goes up, since the warm blade slices through wax and honey with far less effort and speeds up the whole uncapping process.

Rinse metal tools (forks, knives, sieves, valves) in warm water right after use, before honey hardens – avoid harsh detergents on stainless steel. Filter cloths are washable and reusable. Store everything dry to prevent rust or residue buildup between seasons.

1" suits most pails and standard bottling tanks and is the more common choice for small-to-mid operations. The 2" valve moves honey faster and is better suited to larger tanks or higher-volume bottling runs where speed matters more than precision control.

Yes. We carry both ends of the range – inexpensive forks and nylon gates for a couple of hives, up through heated Pierce Speed King knives and stainless steel no-drip valves for commercial-scale operations.

Match the tool to your frame count per harvest, not just your hive count. Under 20 frames a session, a fork and nylon gate are enough. 20–100 frames, step up to an unheated knife, a double-filter sieve, and a deluxe gate. Over 100 frames or multiple harvests a year, a heated knife (or uncapping plane), micron filters, and a stainless steel no-drip valve save real time and reduce mess..