I was sharpening my boning knife wrong for a solid year

I was working on a big pork shoulder last week, and my blade kept sticking instead of gliding. My boss, a guy who's been cutting for 30 years, just watched me for a minute and said, 'You're using too much angle, kid. You're grinding it, not honing it.' He showed me how to hold the steel almost flat, just a tiny tilt. The next cut was like butter. How did you all learn the right angle for your steels?

3 comments

3 Comments

blake_cooper2mo ago

Been there, done that.

averywright2mo ago

My first trip to Chicago changed that for me.

angela_carter2mo ago

Chicago will do that, unlike Blake's been-there-done-that energy.