10-28-2017, 01:36 PM
(This post was last modified: 10-28-2017, 10:15 PM by KnifeGrinders.)
Thanks for your input, friends.
Grepper, there is no confusion of yours - all you've said is what I've been thinking but was unable to word.
You've added a new interesting aspect of evaluation - the best sharpness for each task, since, of course, the sharpest is not always the best.
Am trying to make most of the edge sharpness tester in an evaluation, where other than edge sharpness parameters must be considered.
Suppose an abattoir wants to determine the best edge angle for each cutting task along the production line, to increase throughput while reducing frequency of sharpening and prolonging the knife life span, saving on the related costs. Though many operations are done with power cutters, they use several standard types of knives in each.
Slaughtering
Head & feet cutting off
De-skinning
Chest opening & evisceration
Carcass Trimming
Carcass Splitting & breaking
Boning
Subdividing cuts
Slicing & portioning
Skinning and gutting knives are good examples of when too sharp is bad.
When I check their professional knives out of the box, the boning knife edge angle is 40 degrees, cutting is 30 degrees, and slicing is 24-28.
So we already have an empirical angle range for these tasks.
I keep thinking of how a PT50 could be used for further improvement within that range. For example, will a boning knife of 44 degrees outperform the standard 40 degrees knife, or that will be a 36 degrees knife, but will it still satisfy the task?
You all have already helped with clearer demarcation of its area of use, am now thinking of how to better use it within that, or even beyond though indirectly.
Talking to other edge sharpness tester users helps better understand all that, and this forum is the best place for this.
I don't think we can just through a PT50 to a meet or poultry processor, and leave them alone with it, they need help with a methodology for their evaluations.
Similar with sharpeners, hobbyist or professional, with all the experience we have we could provide them with an explanation on how to use the PT50 to improve sharpening process.
Do you think it makes sense to start a new thread "How I use my sharpness tester to improve sharpening" for that?
Grepper, there is no confusion of yours - all you've said is what I've been thinking but was unable to word.
You've added a new interesting aspect of evaluation - the best sharpness for each task, since, of course, the sharpest is not always the best.
Am trying to make most of the edge sharpness tester in an evaluation, where other than edge sharpness parameters must be considered.
Suppose an abattoir wants to determine the best edge angle for each cutting task along the production line, to increase throughput while reducing frequency of sharpening and prolonging the knife life span, saving on the related costs. Though many operations are done with power cutters, they use several standard types of knives in each.
Slaughtering
Head & feet cutting off
De-skinning
Chest opening & evisceration
Carcass Trimming
Carcass Splitting & breaking
Boning
Subdividing cuts
Slicing & portioning
Skinning and gutting knives are good examples of when too sharp is bad.
When I check their professional knives out of the box, the boning knife edge angle is 40 degrees, cutting is 30 degrees, and slicing is 24-28.
So we already have an empirical angle range for these tasks.
I keep thinking of how a PT50 could be used for further improvement within that range. For example, will a boning knife of 44 degrees outperform the standard 40 degrees knife, or that will be a 36 degrees knife, but will it still satisfy the task?
You all have already helped with clearer demarcation of its area of use, am now thinking of how to better use it within that, or even beyond though indirectly.
Talking to other edge sharpness tester users helps better understand all that, and this forum is the best place for this.
I don't think we can just through a PT50 to a meet or poultry processor, and leave them alone with it, they need help with a methodology for their evaluations.
Similar with sharpeners, hobbyist or professional, with all the experience we have we could provide them with an explanation on how to use the PT50 to improve sharpening process.
Do you think it makes sense to start a new thread "How I use my sharpness tester to improve sharpening" for that?
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