A technique for field measurement of knife sharpness.

Knife sharpness can affect the productivity of meatpacking operations as well as the forces to which meat cutters are exposed. This report describes the development and evaluation of a "sharpness tester" designed to meet the criteria that the system be portable for field use at meatpacking plants, requires no special skills to operate, provides a non-destructive test of the entire blade edge, and incorporates a test motion that is representative of meat cutting. The system was bench tested for sensitivity to incremental changes in blade sharpness; suitability of the test material as a surrogate for red meat; and ability to detect variations in sharpness along the length of the blade. A graphical presentation showed that changes in cutting forces measured with the system correspond to changes in blade sharpness. Measurements made with both the test material and with red meat showed good correlation (r = 0.89). The system demonstrated the capacity to detect differences in sharpness in regions of a knife edge as well as providing visual evidence of defects along the edge of a knife blade.

The effect of blade finish and blade edge angle on forces used in meat cutting operations.

Meat cutting causes a much greater incidence of upper extremity disorders than industry averages. Grip forces and cutting moments in meat cutting operations can be very high. Recently published studies indicate that the blade sharpness can significantly affect force exposure during meat cutting. Two attributes that have not been investigated with respect to force exposure during meat cutting are the effect of blade edge angle and blade finishing after sharpening (honing and polishing). This study investigated the effect of three blade edge angles and three post-sharpening finishing protocols on the grip forces and cutting moments exerted by professionals during two different meatpacking operations. A fine polish finishing protocol significantly reduced cutting time by 25.3%, mean grip force by 21.2%, and mean cutting moment by 28.4% over a coarser finishing protocol during one of the operations. No significant differences in the exposure variables were found between the blade edge angle conditions.

Cutting moments and grip forces in meat cutting operations and the effect of knife sharpness.

The force exposure associated with meat cutting operations and the effect of knife sharpness on performance and productivity have not been well documented. Specialized hardware was used to measure grip force and reactive moments with 15 professional meat cutters performing lamb shoulder boning, beef rib trimming and beef loin trim operations in a field study conducted in two meat packing plants. A system for measuring relative blade sharpness was developed for this study. Mean and peak cutting moments observed for the meat cutting operations, averaged across subjects were 4.7 and 17.2 Nm for the shoulder boning, 3.5 and 12.9 Nm for the rib trim, and 2.3 and 10.6 Nm for the loin trim, respectively. Expressed as percent of MVC, mean grip forces of 28.3% and peak grip forces of 72.6% were observed overall. Blade sharpness was found to effect grip forces, cutting moments and cutting time, with sharper blades requiring statistically significantly lower peak and mean cutting moments, and grip forces than dull knives. Efforts aimed at providing and maintaining sharp blades could have a significant impact on force exposure.