Automation index
How much of a Blacksmith’s job can AI already do?
A sketch comes earlier. Forging, tempering and the piece not cracking do not.
This percentage does not predict how many people will lose their jobs.
Task comparison
IS WORK OVER?
Blacksmith
19%
AI can already do 19% of this job.
#510 / 643
View rankingBlacksmith
Where the time goes
Task weights are our estimates based on O*NET frequency data, not time shares published by O*NET.
The time saving for each task is estimated separately.
| Task | Share | AI | Points |
|---|---|---|---|
Sketch, template and the material calc.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 28% | +4.5 |
Forge, temper and the blow that counts.EstimateNo public source provides a precise figure. This is our estimate. | 22% | 8% | +1.8 |
Weld, rivet and the site fit.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 22% | +3.5 |
Grilles, gates and the client’s order.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 32% | +5.1 |
Coal, the hearth and the shop rhythm.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 18% | +2.9 |
That it does not crack, and signing the iron.EstimateNo public source provides a precise figure. This is our estimate. | 14% | 12% | +1.7 |
| Total | 100% | 20% |
Modelled workweek: 100% · Public evidence: 0% · Estimate: 100% · Confidence: Low
Skills and activities
- forge
- temper
- grilles
- rivet
- iron templates
- forge hearth
- site fit
- iron gates
Sources for this job· O*NET 51-4121.00· ESCO/ISCO 7221
IS WORK OVER?
Pork butcher
21%
#418 / 643
View rankingPork butcher
Where the time goes
Task weights are our estimates based on O*NET frequency data, not time shares published by O*NET.
The time saving for each task is estimated separately.
| Task | Share | AI | Points |
|---|---|---|---|
Marinade, cure and the salt point.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 36% | +5.8 |
Break down, stuff and the tie.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 12% | +2.2 |
Counter, slicing and the one who wants it thin.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 28% | +4.5 |
Cold room, shrink and the batch that goes.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 22% | +3.5 |
The holiday, the order and not running out of chorizo.EstimateNo public source provides a precise figure. This is our estimate. | 18% | 18% | +3.2 |
The ham’s point, and not selling it too dry.EstimateNo public source provides a precise figure. This is our estimate. | 16% | 12% | +1.9 |
| Total | 100% | 21% |
Modelled workweek: 100% · Public evidence: 0% · Estimate: 100% · Confidence: Low
Skills and activities
- cure loins
- stuff sausage
- slice ham
- marinades
- tying
- curing room
- chorizo
- break down pork
Sources for this job· O*NET 51-3021.00· ESCO/ISCO 7511