Novel method and apparatus for evaluating knife performance in meat processing environments

Abstract

Employees in food processing plants, especially in meat and fish processing facilities, often experience physical strain when using hand knives for manual tasks, leading to musculoskeletal disorders (MSDs). This global issue has prompted research into objective indicators of knife sharpness to optimize sharpening methods and assess blade quality accurately. We introduce novel metrics of hand knife sharpness and edge retention that are derived from force and torque measurements during cutting trials realized on the specifically designed experimental rig and with kinematics based on recordings of real workers. The new method and metrics provide valuable insights into blade quality, sharpening effectiveness, and edge retention, enabling comparisons among knives, steel grades, and heat treatment methods. Our study demonstrates the practical importance of these metrics for improving knife quality control processes in meat processing facilities, ultimately enhancing worker safety and operational efficiency.