Knife Sharpening

The Contractor must sharpen the knives in a professional manner and in accordance with the specific requirements of inspectors and veterinarians working in slaughterhouses. The Contractor must pick up and deliver the knives in a safe and efficient manner, avoiding any loss of sharpness during transport. The precision and quality of the sharpening must be the Contractor’s primary criteria, in order to prevent any occupational health and safety (OHS) problems for our employees. Eight slaughter establishments in the Montréal, Saint-Hyacinthe and Centre-du-Québec regions require the services of a knife sharpener. The Contractor must:  a) deal with the geographical location of our various slaughterhouses and perform the pick-up/delivery itself or using a third-party carrier. b) sharpen a variable number of knives per establishment. Each employee may have several knives sharpened at a time, and the number of employees ranges from 5 to 35 per establishment. c) must sharpen the various knives properly to avoid premature thinning of the blade and without changing the original curvature and angle. The Contractor must also polish the blades and restore the blade edge.