Took me 12 years to notice my boning knife was dulling the wrong way

I always sharpened my boning knife like my dad showed me, sweeping the blade flat against the steel. Last month a young guy at the shop next door asked why I was stripping the edge, and I laughed him off. But when I watched him do it at a 20 degree angle, I tried it on a pork shoulder and the difference was night and day. All those years of fighting with sinew and tearing meat, and the fix was just tilting my wrist a bit. Anyone else have a habit they swore by until some kid showed them different?

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