The processing of frozen foods places high demands on the strength and edge retention of knives, which are typically made of chromium steels due to their corrosion resistance. In meat processing, in addition to cutting, the knives also assume a transport function, where enormous bending forces can occur. A trade-off between strength and ductility is thus required when choosing a material and heat treatment. This paper describes the implementation of a path-controlled build-up welding system for complicated flat contours and the special properties of a newly developed corrosion-resistant powder optimized for knife edges. Field tests indicate that, with the plasma transferred arc welding process and new powders, service life can be extended by a factor of five. Paper text in German.