Has anyone here nailed a single 6-inch stiff boning knife spec across multiple suppliers? I’m evaluating Victorinox vs F. Dick on beef trim and logging steels per hour, edge life, and trim variance during audits; I need a defensible standard to write into supplier QA that won’t ding yield or sanitation changeover times.
Spec HRC 56–58 and 18° micro-bevel; standardize ceramic steel; log ‘steels per hour’ per shift.
, this drives me nuts too! Have you considered looking into how edge retention plays out in actual use versus specs? I’ve found that sometimes the numbers don’t translate to real-world efficiency.
A good idea might be to test the knife performance in your specific environment before committing to a standard. From my experience, I’ve seen edge life can vary quite a bit based on the handler’s technique and the specific tasks. Have you thought about involving your team in the testing process to help identify the best option for your needs?