Meat Plant Research

[KnifeGrinders]

Mr. KG,

I sharpen for a local butcher in my area.  He is old school in that he only uses Forschner/Victorinox knives with 20DPS bevels.  I told him about your testing and he agreed to try a 12DPS angle on one of his boning knives.

Using the Wicked Edge, I couldn't get down to 12DPS even with the high angle adapter.  13.5 was the best I could do with a BESS score of 83 (lowest I've ever achieved.)  I dropped it off this morning and I'll post again in a week or two.

Thanks for your detailed testing!

Ed K.

Much appreciated, Ed.

Similar story with the meat plants - the TruHone and Cozzini volume sharpening stations they use, though allow for some grinding angle adjustment, not that low.
Even so, the closer is the edge angle to that of 12 dps, the better will be performance.

BTW hadn't you mentioned Forschner, I wouldn't learn that Victorinox had acquired them as well.

I have started one of our local butchers boning with 12 dps knives, Victorinox FIBROX and SWIBO; will be getting his feedback this Wednesday. (To be safe, he's got 2 kits of 4 knives each: one kit sharpened by me at 24 degrees included, and the 2nd sharpened by him freehand in his favorite way which as I could tell by the laser protractor is somewhere between 30 and 40 degrees included.)
Would be very interesting to know what they say.
Please do let us know, I will share as well.

PS
Ed, such a pleasure to see an individual using the PT50A Industrial in the strive for accuracy.