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The number 12 boning knife I stopped sharpening for a month changed my mind
I left my go-to 12-inch scimitar dull on purpose for 4 weeks in Detroit, and the way the edge rolled let me follow the rib bones closer without gouging the meat, so now I'm asking if anyone else keeps a second, slightly duller knife around for the delicate cuts?
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miles_anderson142mo ago
Kept a dull knife around for years, but not for the reason you're describing. The rolled edge acts more like a spoon than a blade, so it pushes the meat away from the bone instead of slicing into it. That's the real trick, the dullness is doing the work of a feeler gauge. You're not cutting closer, you're feeling where the bone actually is before the edge ever makes contact. Most guys fight this by sharpening harder when the answer is to stop fighting geometry with a razor.
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