Loading…
7
Tried a new sharpening stone for my boning knives last month
I was using a 1000 grit stone for everything, but I picked up a 3000 grit Shapton to try. The edge from the finer stone lasts almost twice as long on pork shoulders, which saves me a lot of time during a big break down. Has anyone else switched to a higher grit for boning work?
3 comments
Log in to join the discussion
Log In3 Comments
henrygrant5mo ago
Wait, am I reading that right, did you say 4000 grit? I thought you only used the 3000 grit @abby_henderson, or did I mix that up with someone else? Anyway, I get what you're saying about the cleaner cuts through silverskin, that's a real thing. But you might want to be careful going too high, I tried a 6000 grit once and the edge was so fine it actually chipped on the first Tough membrane I hit. For boning work I think 3000 to 4000 is the sweet spot, anything past that and you're basically making a razor that's too fragile for the real heavy stuff.
4
abby_henderson6mo ago
That edge lasting twice as long is the key. I started using a 4000 grit stone for the final touch on my boning knives and it's a game changer. The edge doesn't just stay sharp longer, it pushes through silverskin and fat cleaner from the start. You get less drag, which means more control on tricky cuts like breaking down a leg. It's worth the extra few minutes on the stones.
0