Old timer told me to use a sharpening steel every 15 minutes... I thought he was nuts

So this guy named Frank who's been breaking down sides for like 40 years kept telling me to run my knife across the steel after every 3 or 4 cuts. I figured he was just old school and slow. But last week I finally tried it on a whole beef breakdown and my edge stayed consistent the entire time instead of going dull halfway through. My cuts were way cleaner and I didn't have to stop and hone like 5 times. Has anyone else had a similar experience where their edge retention got way better just from using the steel more often?

2 comments

2 Comments

finleyl555d ago

Bruh every 3 or 4 cuts?? That's wild but I'm lowkey trying it tomorrow.

margaret2344d ago

Read something similar in a butchery forum a while back. A few old school guys swore by steeling way more often than most people think. Could be a game changer if it keeps that edge crisp.