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Meat Processing Equipment 302: Knife Sharpeners
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Each knife performs a different task in both the processing floor and the kitchen. When we are cutting through lots of bone or heavy cartilage we want a thicker blade. A thin blade on a cleaver is going to be prone to bending or folding, a thicker blade will be better for that purpose but with a thicker blade, it will be less “sharp” Basically they are mutually exclusive to a degree. A sharper knife will be less durable and a thicker edge will be more durable but less sharp.
Before we go any further we do need to talk about the numbers on the degrees we are about to give. Almost any knife you are going to be using for what we are talking about will be double beveled, meaning it has a cutting edge on both sides. So, when I say a 16° am I talking about an 8 on each side, or am I talking about a 16 on each side? We generally mean that it will be a 16° angle on one edge and that the cumulative angle will be 32°
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