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Boning knife tip: I stopped chasing the edge and started using a steel every 15 minutes
During a busy Saturday rush last month in my shop, my new guy kept complaining his boning knife was dragging through pork shoulders. I told him to stop blaming the blade and start swiping it on the steel after every 3 or 4 carcasses, not just when it feels dull. Turns out he was only steeling it once at the start of his shift, which is basically like trying to drive on a flat tire. He tried my 15 minute rhythm and his cuts went from ragged to clean, plus his wrist stopped aching by noon. Anyone else got a timing hack for keeping edges alive during long breaks?
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