09-03-2018, 04:05 AM
(This post was last modified: 09-03-2018, 04:08 AM by KnifeGrinders.)
(09-02-2018, 10:46 PM)grepper Wrote: I'll be interested in hearing how often your butcher steels. I was very surprised to read Mr. KG's report that the meat plant guys steeled every 10 cuts. That amount of steeling seems extremely excessive to me.
I wonder if your butcher can "quick draw" his steel from his holster.
I've reread my notes on steeling from the plant assessment - operators follow the routine of using the flicker after every 2-3 pieces, and the steel rod every 5-6 pieces.
They call "Flicker" the smooth spring-loaded twin steeling rods/wires, wall-mounted.
"Steel rod" - is the F.Dick combi steel smooth/fine-cut, and they are instructed to steel on the smooth (polished) steel as long as it works, and only then use the fine-cut, and continue with the smooth.
Each piece on the conveyer requires 2-4 cuts.
http://knifeGrinders.com.au