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?

2 comments

2 Comments

abby_henderson15d 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.

miller.avery15d ago

Makes me want to try a 6000 grit next.