Sharper Knives, Safer Butchers: Anago’s New White Paper on Knife Sharpness & Productivity
At the World Butchers’ Challenge (WBC), we are proud to have Anago as a key partner—one that continuously pushes the boundaries of innovation to support butchers across the globe. Their expertise in knife sharpening and hygiene solutions is essential in ensuring both the safety and efficiency of meat processing professionals.
With Anago joining us in person at WBC Paris 2025, this is an exciting opportunity for butchers to connect with their team, see their latest innovations firsthand, and discuss how sharper tools mean safer, more productive work environments. As part of their commitment to the industry, Anago has released a new white paper that provides invaluable insights into the relationship between knife sharpness, musculoskeletal disorders (MSDs), and overall productivity.
The Cutting Edge: What Anago’s White Paper Reveals
The meat processing industry faces a significant challenge with musculoskeletal disorders (MSDs), which affect up to 93.5% of workers—a staggering 10 to 15 times higher than the general workforce. Anago’s research highlights the critical role of knife sharpness in reducing these risks and improving efficiency. Click here to read the full white paper - The Critical Impact of Knife Sharpness on MSD Risk and Productivity in Meat Processing
Key Findings from the White Paper:
🔹 Sharper Knives Reduce Injury Risk
Cutting forces decrease by up to 62.8%, reducing strain on workers' hands and wrists.
Grip forces drop by 10.3%, and peak cutting effort is reduced by 21.9%, lowering the likelihood of repetitive strain injuries.
Sharp knives help move tasks from high-risk to sustainable work zones, reducing MSD prevalence.
🔹 Boosting Productivity Without Sacrificing Worker Safety
Sharper blades mean faster, more precise cuts, increasing the number of completed tasks per shift.
In some cases, maintaining optimal sharpness can result in a 160% increase in productivity, all while reducing worker fatigue.
🔹 A Cost-Saving Solution for Butchers & Meat Processors
Keeping knives at peak sharpness minimises downtime, lowers compensation claims, and boosts overall efficiency in meat processing.
Consistently sharp knives improve meat quality and reduce waste, making them a smart investment for any butcher or meat processing facility.
Meet Anago at WBC Paris 2025
Anago will be on the ground at WBC Paris 2025, offering butchers a chance to see their latest advancements in knife sharpening technology. Whether you're an artisan butcher, a processing plant professional, or a young butcher honing your skills, their insights and solutions will be game-changing for your craft.
To learn more, visit their stand to see how precision sharpening can transform the way you work.
Sharper knives, safer hands, stronger butchery—see it all at WBC Paris 2025 with Anago.