I spent $300 on a new boning knife and it completely changed my speed on pork shoulders.

The thinner blade and better grip let me get into those tight joints way faster, so I can break down a case in almost half the time now, but does anyone have a good sharpening routine for a blade that gets used this hard?

2 comments

2 Comments

faithb768d ago

What kind of steel is it? I read that high carbon stuff needs a different stone than the softer stainless.

ben4027d ago

Hey @faithb76, didn't I read that softer steel can actually gum up some stones?