Typical Implementation at a Meat/Food Processing Plant


Carry out a baseline audit of sharpness with the Anago Knife Sharpness Tester

This will establish a current sharpness level and a starting point from which you can set goals for improving sharpness levels.


Improve skills of the sharpening room staff

The goal is to ensure all knives exiting the sharpening room are at optimum sharpness. Use the objective results from the KST to guide changes and improvements in sharpening technique. Benchmark a minimum acceptable score for all knives to achieve before leaving the sharpening room, e.g. 8.5 out of 10.


Establish a sampling regime for the sharpening room

This will enable performance to be tracked and constant feedback to be provided to sharpening staff. For example, begin by testing 20 - 30 knives per day and as sharpness levels improve and become more consistent, gradually reduce the sampling rate to 10-15 knives per day.


Improve online blade maintenance skills

Test the processing staff member’s knives. Identify staff struggling to maintain sharpness with their steel and provide training, taking advantage of the KSTs test results to prompt changes in technique and also to confirm improvements.


Establish a sampling regime for the processing floor

Set a suitable testing rate to track the blade maintenance performance of staff on the processing floor.


Set a benchmark score for minimum sharpness

Ensure that all knives in use are at a high level of sharpness. Set in place a benchmark score of minimum sharpness for knives to achieve before they go out onto the floor.