Professional knife sharpener for slaughterhouses and butcheries
A blunt knife does not just slow the line down: it forces the operator, spoils the cut and causes most of the accidents. A professional sharpener is the cheapest fix to all three.
In a cutting room, the knife is the tool that gets used the most and looked after the least. When the edge goes, the operator pushes harder, the cut gets ragged and the risk of a slip goes up.
Why a machine and not a steel
A honing steel realigns the edge, it does not restore it. Once the edge is genuinely worn, only abrasive will bring it back.
A belt sharpener also removes the biggest variable: the operator’s skill. Two people using the same machine get the same edge, which is exactly what you want when the line changes shift.
The AB-100: for the whole workshop
The AB-100 is a benchtop machine, 0.75 kW, 19 kg, that sharpens all kinds of cutting, impact or circular blades. It has a safety switch, guards on the belt and wheel, and two belt sharpening positions.
Maintenance is limited to changing the abrasives when they wear.
The MINI: portable, for smaller tools
If you only need to sharpen small cutting tools and want to move the machine around, the MINI weighs 5.5 kg and does the same job on a smaller scale.
Frequently asked questions
How often should knives be sharpened in a slaughterhouse?
It depends on use, but on a production line it is normal to sharpen daily and hone with a steel throughout the shift. The moment the operator has to push, the edge has already gone.
Can the AB-100 sharpen circular blades?
Yes. It sharpens all kinds of cutting, impact and circular blades, including the discs used on fleshing knives.