A concern with the usual practice of knife-uncapping is that a substantial
portion of the honey is after all being cut off with the cappings.  There
is the problem of freeing the cappings of this honey, and of processing
them with the honey residue that remains.
 
If left to drain out in some sort of cappings-bin/strainer-arrangement, the
intermingled honey can for the most part be recovered, and it is just as
fine as the honey coming from the extractor.  Gravity alone l never get ALL
the honey out, I know, but a warm room can help this along to some extent,
& large operations can afford cappings spinners.
 
If, on the other hand, the heavy cappings fall immediately into a cappings
melter, without draining first, then so much of the honey is subjected to
heat, and a large volume thereby damaged.   If the honey from the melter
gets put back with the extracted honey, then the color grade and flavor of
the whole lot can be lowered.
 
Some folks I've spoken to run all the honey together, while others save the
cappings-melter honey as low grade or mix it with the bakery-grade stuff.
--  Any other ideas on this?  Preferences or precautions?
 
thanks,
jg