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Just changed my mind about sharpening my boning knives
I always used a standard 1000 grit whetstone for my main boning knife, thinking a finer edge was better. Then I tried a 600 grit stone on my backup knife for a month, focusing on beef primals. The coarser edge lasted way longer through a full 8 hour shift, especially on silverskin. It just didn't dull as fast on connective tissue. Now my main knife gets the 600 grit treatment every Monday. Anyone else find a rougher edge works better for certain jobs?
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calebrivera1mo agoMost Upvoted
Switched to a 400 grit for my heavy prep knife. That toothy edge just powers through chicken bones and cartilage. @stellat87 is right about different tasks needing different edges. A smooth edge just slides off sometimes.
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