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Benefits of sharp knives

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This article provides a brief explanation of the origins of the Anago Knife Sharpness Analyzer.

This article provides an explanation of the force exposure associated with meat cutting operations and the effect that different levels of knife sharpness have on grip force, cutting moment, and cutting time. The research was conducted by Peter Dowd (Anago Ltd) and Liberty Mutual's Research Center for Safety and Health. 

Read about key aspects of knife sharpness theory:

Sharp knives versus dull knives: Impact of knife sharpness levels upon cutting force, cutting speed, worker fatigue and knife control. 
Levels of variation in knife sharpness and knife sharpening skill in New Zealands meat processing industry.
The three key aspects of knife sharpening, Grinding, Honing, and Steeling.