01-12-2018, 12:23 PM
(This post was last modified: 06-07-2018, 07:04 AM by KnifeGrinders.)
They prefer a softer steel in the knives for the ease of maintaining the edge with stealing, they use 3 types of steels: a smooth spring-loaded, smooth straightening and abrading rods - and have their set of best practices telling them which when to use.
A quick smooth-steeling improves sharpness by at least 50 BESS.
Super steels in meat processing plants is a pipe dream.
They would not think even of a trial use of knives made of harder steel as these would be harder to maintain sharp as they go. Even the best super steels blunt and roll quickly when hit a bone as often as it happens there, while steeling is useless on them.
Moreover so that the mass production of the professional meat processing knives made of super steels does not exist, and they would have to order them custom made.
Moreover so that they would have to replace their Aluminium Oxide sharpening wheels with CBN or diamond, and change the honing method.
BTW, hollow-grinding wheels for sharpening is preferred over belts for easing-off maintaining the edge sharp by steeling at these plants.
How long do the knives last? - it depends, as I've commented to the MaxtheKnife above, whether you re-edge on grit #60 or #600
A quick smooth-steeling improves sharpness by at least 50 BESS.
Super steels in meat processing plants is a pipe dream.
They would not think even of a trial use of knives made of harder steel as these would be harder to maintain sharp as they go. Even the best super steels blunt and roll quickly when hit a bone as often as it happens there, while steeling is useless on them.
Moreover so that the mass production of the professional meat processing knives made of super steels does not exist, and they would have to order them custom made.
Moreover so that they would have to replace their Aluminium Oxide sharpening wheels with CBN or diamond, and change the honing method.
BTW, hollow-grinding wheels for sharpening is preferred over belts for easing-off maintaining the edge sharp by steeling at these plants.
How long do the knives last? - it depends, as I've commented to the MaxtheKnife above, whether you re-edge on grit #60 or #600
http://knifeGrinders.com.au