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28 years in and I just realized I was sharpening my boning knife backwards
Been cutting meat since I was 16 at my uncle's shop in Cleveland. Last Tuesday I was watching a YouTube video from some butcher in Austin and noticed he was holding the steel at a totally different angle than me. I always held it pointing up and dragged the blade down. Turns out I've been rolling the edge the wrong direction all this time. My knives were always dull after a week and I thought that was just normal. Has anyone else had a moment where you found out a basic knife skill you thought you had down was completely off?
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elliot_miller2212d agoMost Upvoted
Did you feel that little click when the blade just drops through the tomato skin after fixing your angle? Same thing happened to me with my chef's knife. Spent years blaming cheap steel when the real problem was I was dragging the edge sideways instead of letting the stone do the work. Once I switched to the proper 20 degree angle and slowed way down, my knives stayed sharp for months instead of days. What brand of steel are you working with now?
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