The difference a sharp knife makes is wild

I spent months breaking down primals with a half-dull 10-inch breaker I got from a swap meet. Last week I finally sharpened it proper on a 1000-grit stone, and it cut through a whole ribeye primal in like 3 minutes instead of 15. The silver skin practically fell off, no fighting at all. Has anyone else noticed a huge change after just fixing their edge?

2 comments

2 Comments

hernandez.brooke3m agoMost Upvoted

Yeah I used to be one of those people that thought the safety thing was overblown. Honestly thought people were just being dramatic about dull knives being dangerous. Then I had my own close call last year trying to filet a chicken breast with a blade that barely cut butter. Slipped and sliced my thumb pretty deep, took forever to heal and left a scar. So yeah you're totally right, a sharp edge just grabs where you aim it and doesn't fight back. I'll never go back to a dull knife again after that lesson.

the_alice28m ago

The real game changer nobody talks about is how a sharp knife actually makes you safer in the kitchen. Dull blades slip, and when that edge finally breaks through the fat or sinew it's been fighting, your hand keeps going right into whatever is underneath. Had a buddy lose a chunk of finger nail because his cheap chef knife skidded off a half-frozen pork butt and hit his thumb instead. Sharp knife bites in right where you want it and stops. Less force, less sweat, less chance of a trip to urgent care.