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I spent 3 years sharpening my boning knife the wrong way until a 65-year-old butcher set me straight
I always thought you had to hold the blade at a steep angle to get that razor edge. Been doing it that way since my first day at the shop in Boise. Then one slow Tuesday, old Mike watched me for a minute and just said 'you're grinding off your blade, not sharpening it.' He showed me how a shallow 15 degree angle with consistent pressure does way more. Took me about 20 tries to unlearn the bad habit but my knives stay sharp twice as long now. Anyone else get a rude awakening about their technique from a veteran?
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anthony1272d agoMost Upvoted
Wait, are you serious? I always went steep too, thought that was the only way to get it sharp. That 15 degree thing makes a lot more sense now, gonna try it on my kitchen knives tonight.
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