May I ask you to elaborate more on that? It sounds counter-intuitive since in all areas of applications from tools for car repair to musical instruments professionals advice to use more expensive tools to get it more economical on a long run?
Because of the edge rolling.
Supersteels withstand abrasion much better than rolling.
In the meat plant operations knives are good as long as they stay shaving sharp. If they are less than "shaving sharp", the quality of cut drops, and the meat presentation worsens. Consumers prefer a piece with clear cuts to the crushed flesh.
So, as soon as the operator feels that he cannot recover the "shaving sharpness" of his knife with steeling, he drops that knife to the sharpener and takes a sharpened knife. In Australia plants have a dedicated sharpener, so that having a knife that is very sharp at all times is never a restraint for the operator. One operator typically uses 2-3 knives through the shift.
On the BESS scale "shaving sharp" means under 160 BESS. When the sharpness score of a knife worsens to
200 BESS, the operator feels that he has to change that dulled knife to a sharp one.
Now look again at the part of my video that shows sharpness after
1 rolling - here I copy the table of the sharpness scores:
What do you see? What do these data tell you?
They tell us a counter-intuitive thing: the supersteel edge rolls at the apex almost as easy as the mainstream. At any edge angle from 20 to 12 dps.
It is a counter-intuitive, but firm fact shown by us and others in a number of tests. I explain this in more detail in my Knife Deburring book, in the chapter on high-end knives.
In meat processing, the edge rolling happens more from inadvertent slices on the transporter belt, than from cutting through tendons. In pig processing, rolling is also caused by cuts through the skin.
Practically it means that, if supersteel knives were used at meat plants, because of the early edge rolling in the supersteels, the operators would be changing them
at least as frequently as the mainstream knives.
It is even worse, actually. They would need
more supersteel knives per shift as compared to mainstream.
While they can do the shiftload of cutting with 2-3 mainstream knives, they would need 3 supersteel knives to do the same load.
Sounds like another counter-intuitive thing, but not for those who does steeling.
Steeling recovers sharpness in mainstream knives very well, and the meat plant operators steel the knife every 10 cuts on average.
But steeling cannot recover the supersteel edge sharpness near as well as the mainstream.
Taking all that into account, and adding to that extra costs for sharpening supersteel as compared to the mainstream stainless steel - you see now why meat plants do not use supersteel knives.