My old boss insisted I sharpen my boning knife after every single hog breakdown, but a guy at the Kansas City meat show said that's overkill.

I followed my boss's rule for two years, going through a stone way too fast. After the show, I tried sharpening only when I felt the edge start to drag, and my knives last twice as long now. Do you sharpen based on feel or a strict schedule?

3 comments

3 Comments

alice_singh6623d ago

Yeah, that "after every single hog" rule sounds like a great way to waste a stone. I go by feel too, just a few passes on a steel to realign the edge during a breakdown, then a proper sharpening only when it needs it.

johnson.paul23d ago

Honestly, I read something a while back that backed up what you're saying, @alice_singh66. Over-sharpening just wears the blade down faster for no real gain.

skylerrobinson17d ago

Exactly, you get it.