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Proprietary 7-Carcasses Edge
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Our 7-Carcasses Edge is a great triumph of sharpening science - product of our two major researches:
Edge Stability in Butcher’s and Kitchen Knives as a Function of Edge Angle and Initial Sharpness and
the Knife Deburring - Science behind the lasting razor edge
Tested in Sydney meat plants and Camden butcheries, the edge we put on knives lasts for boning 7 cattle/pig carcasses without resharpening. By results of multiple trials by boning butchers and meat plant operators, our knife edge is regarded as the best cutting edge.
We apply this unique sharpening technique to professional kitchen, meat, poltry and fish processing knives.
Knives are given the best performing edge angle for a given blade steel and type of cutting operation by our proprietary sharpening process - resulting in enhanced cutting performance and edge retention. In the hands of skilled operators knives sharpened by us end the workday load the same sharp as the plant-sharpened knives only start.
In the meat plant trial, 4 operators were given 1 our knife each and boned for 4.5 hours, 7 carcasses each.
Average starting sharpness of our knives = 68 BESS.
Average sharpness after 7 carcasses = 214 BESS, the best scoring knife ended at 130 BESS.
For comparison, the plant-sharpened knives average starting sharpness was 130 BESS, by the end average score was 252 BESS, and they lasted for 5-6 carcasses.
Our sharpening method has nothing to do with individual talent - you can take a man on the street, give him a knife, let him follow our procedure, and he will return you a razor-sharp lasting edge.
Call us in to tune your sharpening equipment and process, or outsource sharpening to us.
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Knives with our 7-Carcasses Edge tested by the meat plant operators
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Our cordial thanks to the butcher Danny for the extensive testing of our knives in boning carried out from May to November 2018.
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Our knives in a trial boning at a Camden butchery
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