EDGE STABILITY IN BUTCHER’S AND KITCHEN KNIVES

[KnifeGrinders]

Got a question for you KG if you don't mind. Have the meat processing guys in your corner of the world ever tried using ceramic knives? We've tested a few here and they are not very sharp out of the package (350-400) but they can be made sharper. I'm pretty sure that a ceramic edge isn't going to roll though. We'll test that theory to make sure it holds.  I suspect that this resistance to rolling is the primary basis for their reputation in holding an edge considerably longer than steel. I'm aware of the downside of ceramic edges (chipping) and blades (breaking) but has their use ever been considered seriously in the meat processing industry to your knowledge?

You know Mike, your ability to think out of square is quite disturbing.
On a serious note, I know for sure that no meat plant in the whole Australia has ever tried them.
They won't even think of ceramic because the volume sharpening equipment they have is not able to sharpen them... unless they outsource sharpening to us.
The factory edge on the cheaper ceramic knives I've sharpened was 775 BESS. On CBN and paper wheels with diamonds I quickly sharpened them to 55-115 BESS.

Please do SET-test them, and I will also test the 2 knives I have at hand.
Provided the testing is all good, I will do my best to convince the COO to try at least one ceramic knife at their meat plant for a day by one operator.
Using ceramic knives in boning rooms is a crazy idea - crazy enough to give it a consideration.
If the ceramic knife lasts through the whole work day in the boning room, cost-wise they may be times more effective.