EDGE STABILITY IN BUTCHER’S AND KITCHEN KNIVES

[KnifeGrinders]

...
Seems to me KG that if you could put your commercial customer's knife at 200-250 and it just stayed there for a week without maintenance intervals (edge straightening) that it might be a good thing. Might not as well, but knowing you, you'll figure out if it is or isn't in fairly short order.

I'm assuming that there was no burr to be removed after sharpening. Am I assuming correctly? Wonder if there is any problem putting "tooth" in a ceramic edge. 250 with tooth is a lethal weapon in my estimation.

... and having a commercial meat knife under 200 BESS for the 10-hour shift would free the whole industry of repetitive strain injuries (just letting my ducks fly sideways for 1 sec   )

Yes, with ceramic knives you omit deburring and can go from a CBN/diamond wheel straight to meat cutting; but for better edge keenness still benefits from some honing.

... 250 with tooth is a lethal weapon in my estimation.

Yes it is, below is a photo of a ceramic saw-edge off #1000 grit CBN


And a good news, I've arranged for the first trial of a ceramic knife in boning on the coming Monday - by a local veteran butcher on beef carcasses; if he OKs I will talk to the meat plant.