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?

3 comments

3 Comments

faithb763mo ago

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

ben4023mo ago

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

milap351mo ago

Three hundred bucks on a boning knife? Hold on. I'm sitting here staring at my own knife roll trying to remember if I've ever spent more than sixty bucks on any single blade. That's wild to me. For that price it better come with a personal sharpener.