Unit of competency Outline

Date retreived
22/07/2026 8:23 AM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Hand sharpen knives and blades

Hand sharpen knives and blades

Unit of competency
National Code
FWPCOT3201
State Code
AXL61
TGA Status
Replaced
DTWD Status
Transition (Replaced)
Current Release Number
1.00
Current Release Date
13/05/2016
View on TGA
State Implementation and Classification
Approved Date
05/10/2016
Field of Education
030715 - Precision Metalworking
Original Release Date
05/10/2016
Nominal Hours
20
Description
This unit of competency describes the outcomes required to hand sharpen knives and blades for a variety of machines. The work is performed in a forest products factory setting. The unit applies to Sawmill Worker, Production Worker, Machine Operator, Technician. No licensing, legislative, regulatory, or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Prepare for sharpening
  • 1.1 Review work order is reviewed and clarify with appropriate personnel.
  • 1.2 Remove knives and blades to be sharpened from designated machinery.
  • 1.3 Select sharpening equipment appropriate to work requirements and check for operational effectiveness.
  • 1.4 Plan sharpening process is in line with site procedures and environmental requirements.
  • 1.5 Establish and maintain communication with others to ensure work site is safe.
2. Assess condition and set up knives and assemblies
  • 2.1 Assess cutting performance of knife for sharpening requirements.
  • 2.2 Clean knife holders to enterprise standards.
  • 2.3 Assess condition of knife holder and correct defects.
  • 2.4 Select jig setting for knife assembly.
  • 2.5 Separate and reassemble knife assembly in line with manufacturer’s recommendations.
3. Sharpen knives and blades
  • 3.1 Clean excess build-up from knives or blades and inspect for defects, replacing those unable to be repaired by sharpening.
  • 3.2 Select geometry for knives or blades from manufacturer's instructions.
  • 3.3 Select manual sharpening equipment and suitable attachment for holding the knife or blade.
  • 3.4 Feed sharpening equipment across blade, into cutting edge, to obtain clean cutting edge that conforms with geometric requirements without defects and burns.
  • 3.5 Inspect blade or knife after sharpening for accuracy, and hone remaining burrs to obtain a sharp cutting edge.
  • 3.6 Record and report sharpening and equipment faults to the appropriate personnel.
No information
No information
Replaces
State Code National Code Title Type
D5912 FPICOT3201B Hand sharpen knives and blades Unit of competency
Replaced By
State Code National Code Title Type
OBM57 FWPCOT3271 Hand sharpen knives and blades for commercial and domestic cutting services Unit of competency