STEELING

[KnifeGrinders]

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?

They are instructed by trainers to use the spring-loaded twin smooth rods after every 5 cuts, do 2-4 alternating strokes on the smooth steel every 10 cuts, and use the grooved steel as they feel needed.
Similarly to you, I was astonished at seeing this non-stop steeling at the meat plant - feels like an archaic tradition behind the age we live in.
It is just not right that they have to steel every 10 cuts to keep the edge cutting. Some better solution is definitely out there, but whatever it is it will be not about the knife steel only, even though by now we have improved our understanding what the meat processing knife should be - it will be about the steel and some edge recovery appliance used together.

Grepper - was it you who noticed that the ceramic rod may produce a double-sided mini-burr? I remember reading about this on this or Tormek forum, but cannot find the thread.