Google Links

Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Prepare for sharpening
   • Review work order is reviewed and clarify with appropriate personnel.
   • Remove knives and blades to be sharpened from designated machinery.
   • Select sharpening equipment appropriate to work requirements and check for operational effectiveness.
   • Plan sharpening process is in line with site procedures and environmental requirements.
   • Establish and maintain communication with others to ensure work site is safe.
2. Assess condition and set up knives and assemblies
   • Assess cutting performance of knife for sharpening requirements.
   • Clean knife holders to enterprise standards.
   • Assess condition of knife holder and correct defects.
   • Select jig setting for knife assembly.
   • Separate and reassemble knife assembly in line with manufacturer’s recommendations.
3. Sharpen knives and blades
   • Clean excess build-up from knives or blades and inspect for defects, replacing those unable to be repaired by sharpening.
   • Select geometry for knives or blades from manufacturer's instructions.
   • Select manual sharpening equipment and suitable attachment for holding the knife or blade.
   • Feed sharpening equipment across blade, into cutting edge, to obtain clean cutting edge that conforms with geometric requirements without defects and burns.
   • Inspect blade or knife after sharpening for accuracy, and hone remaining burrs to obtain a sharp cutting edge.
   • Record and report sharpening and equipment faults to the appropriate personnel.

Range Statement

Not Applicable

---

Performance Evidence

A person demonstrating competency in this unit must satisfy all of the elements, performance criteria and foundation skills of this unit. If a specific volume or frequency is not stated below, then evidence must be provided that the following requirements have been performed on at least one occasion:

follow organisational policies and procedures relevant to hand sharpening knives and blades

safely and effectively hand sharpen knives and blades, using powered and manual sharpening equipment

follow requirements of work order

remove and replace knives and blades from equipment

record and report workplace activity.

---

Knowledge Evidence

A person competent in this unit must be able to demonstrate knowledge of:

regulations, standards, codes of practice and established safe practices for hand sharpening knives and blades

geometry of knife blades including the pitch and angle that a knife or blade is sharpened at, allowing for the device that the knife or blade is in and the material it will be cutting

defects of knife blades including: cutting edges with:

burrs

burns

chips

splits

dents

characteristics of metal, knives and blades including at least one of the following:

saw blades

planer blades

thicknesser blades

spindle moulder knives

another production equipment type with knives or blades.

sharpening methods and geometry including:

pitch

depth of cut

speed the knife or blade is sharpened at to obtain a sharp edge

manual sharpening equipment, procedures for their safe use and maintenance including:

power driven sharpening equipment with procedures for safe use and lock-out

files (round, triangular, square and flat)

honing tools

saw sets

environmental protection requirements, including the safe disposal of waste material, the cleaning of plant, tools and equipment

organisational and site standards, requirements, policies and procedures for hand sharpening knives and blades

environmental risks and hazards associated with hand sharpening knives and blades

procedures for recording and reporting workplace records and information.

established communication channels and protocols

---