I was sharpening my boning knives wrong for years until a customer pointed it out

I always used a 20-degree angle on my boning knives, thinking it gave a good balance. Last week, a regular who's a chef at a local steakhouse watched me work and said, 'You're fighting that blade, it's too steep for that flex.' He showed me his personal knife, sharpened closer to 15 degrees. I tried it on my main knife the next day and the difference in how it glides through silver skin is huge. I feel like I wasted so much effort. Has anyone else found a better angle for boning, especially on beef?

2 comments

2 Comments

thomas.piper1mo ago

What grit stone did you use to get that new edge?

tyler_hall91mo agoMost Upvoted

My buddy tried a 1000 grit stone last week and got a crazy sharp edge, @thomas.piper. He said it was the best result he's ever had.