Health and Safety Benefits
A sharp knife does the work better. Lower cutting forces allow greater knife control, which means more meat off the bone and a cleaner job with more meat remaining on higher value cuts and less ending up in the scrap and rework pile. Improvements in yield over 1% are common.
A US poultry plant increased knife sharpness levels using the KST and were able to create a higher value product requiring 30% more cuts per minute with the same number of line staff and product through put as before using the KST.
The most immediate benefit of the Anago Knife Sharpness Tester is that a true (i.e. accurate and objective) measurement of knife sharpness is obtained. No longer does a subjective technique such as paper cutting, thumb pressing or hair cutting/shaving need to be taken as an indication of a knife’s sharpness.
The Anago KST provides a reading of sharpness converted into a score out of 10 and a profile of sharpness along the entire length of the blade.
As a direct result of using the feedback from the machine to optimise sharpening technique and maintain the improvement with monitoring, most users will double the knife sharpness levels across their plant, halving the required cutting force and hence the loading on workers’ bodies.
The adjacent chart is an example from a North American poultry processor who implemented the Anago KST Sharpness Tester.
This chart covers the 3 month period from installation and shows average sharpness scores improving from fluctuating around 7.25 to a consistent 8.5. This score change equates to a 56% reduction in required cutting force (effort). An average of 10 - 15 tests were performed on each of these days. These improvements were achieved without changing either the sharpening room staff or equipment at the facility.