My old boss told me to never sharpen my boning knife past a certain point.

He said a super sharp edge would chip on bone and be harder to control. For years I kept a slightly duller edge, thinking it was the right way. Last month I took a class with a guy from Kansas City who showed us how to get a razor edge and keep it. I tried it on a full pork shoulder breakdown and it was a total game changer. Cleaner cuts, less effort, and the edge held up fine. Why do you think some of the old school guys are so against a really sharp knife for boning?

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3 Comments

paul3465mo ago

Old habits die hard, man.

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bennett.patricia5mo ago

Wait, you still do that, @paul346?

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rodriguez.diana4mo ago

Did you see that piece on NPR the other day about how our grandparents' generation never really gave up their old ways? It's kind of sweet actually, reminds me of my own parents hanging onto things from their younger days.

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