08-30-2018, 06:18 PM
Mr. KG stated, "meat plant operators smooth-steel after every 10 cuts about 10 times before they use a grooved steel."
Well, that’s amazing. Every 10 cuts! Considering most folks, including myself, never bother to steel at all, steeling every 10 cuts is surprising. Those carcass disassembly technicians must actually be spending a considerable part of their day just steeling.
From your observations, how many strokes did they steel between every 10 cuts?
Looking at the SEM images, the top part of the bevel from apex down appears to actually be bulged above the rest of the side of the knife. It sort of looks like there is some junk smeared down the bevel from the apex causing a layer over the edge. Any idea what that is?
Well, that’s amazing. Every 10 cuts! Considering most folks, including myself, never bother to steel at all, steeling every 10 cuts is surprising. Those carcass disassembly technicians must actually be spending a considerable part of their day just steeling.
From your observations, how many strokes did they steel between every 10 cuts?
Looking at the SEM images, the top part of the bevel from apex down appears to actually be bulged above the rest of the side of the knife. It sort of looks like there is some junk smeared down the bevel from the apex causing a layer over the edge. Any idea what that is?