Unit of competency Outline

Date retreived
23/07/2026 5:47 AM AWST

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Hand sharpen knives and blades for commercial and domestic cutting services

Hand sharpen knives and blades for commercial and domestic cutting services

Unit of competency
National Code
FWPCOT3271
State Code
OBM57
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
31/01/2020
View on TGA
State Implementation and Classification
Approved Date
29/05/2020
Field of Education
030715 - Precision Metalworking
Original Release Date
29/05/2020
Nominal Hours
20
Description
This unit of competency describes the skills and knowledge required to hand sharpen knives and blades using files and grinders for a range of commercial and domestic services that use hand drill bits, hand chainsaw, scissors, wood chisels, garden tools and other cutting tools.The unit applies to individuals who sharpen machine knives and blades in a saw technician workshop or sawmill facility.All work must be carried out to comply with workplace procedures, according to state/territory health and safety regulations, legislation and standards that apply to the workplace.No licensing, legislative 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 to determine job requirements and, where required, seek clarification from appropriate personnel
  • 1.2 Review workplace health and safety procedures, including the use of personal protective equipment, equipment lock-out and safe manual handling techniques
  • 1.3 Identify, assess and take actions to mitigate risks and hazards associated with hand sharpening knives and blades
  • 1.4 Identify workplace environmental protection procedures for minimising and disposing of waste material, cleaning tools and equipment, and maximising energy efficiency
  • 1.5 Remove and replace knives or blades to be sharpened from designated machinery
  • 1.6 Select sharpening equipment appropriate to the type of knife or blade and work requirements, and check for operational effectiveness
2. Assess knife or blade condition and set up for sharpening
  • 2.1 Identify defects and assess the cutting performance of knife or blade for sharpening requirements
  • 2.2 Clean knife or blade holders to workplace standards
  • 2.3 Assess condition of knife or blade holder, and correct defects
  • 2.4 Select jig setting for knife or blade assembly
  • 2.5 Separate and re-assemble knife or blade assembly according to manufacturer recommendations
3. Sharpen knives or 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 instructions
  • 3.3 Select manual sharpening equipment and suitable attachment for holding the knife or blade
  • 3.4 Feed sharpening equipment across knife or blade, into cutting edge, to obtain clean cutting edge that conforms with geometric requirements without defects and burns
  • 3.5 Inspect knife or blade after sharpening for accuracy, and hone remaining burrs to obtain a sharp cutting edge
  • 3.6 Identify, record and report sharpening and equipment faults to the appropriate personnel
No information
No information
Replaces
State Code National Code Title Type
AXL61 FWPCOT3201 Hand sharpen knives and blades Unit of competency