Tried a $30 boning knife from the supply catalog vs. my old one, the difference in breaking down a whole hog was insane.

5 comments

5 Comments

the_hayden8d agoMost Upvoted

Well, I don't know about that. I've had cheap knives that held a decent edge for a good while with just a steel, no ceramic rod needed.

milesbarnes1mo ago

Get a ceramic rod for that new knife. A few quick passes every couple of hogs keeps the edge from rolling over. The cheap steel tends to be softer.

charlieh741mo ago

Guess you've got to sharpen it after every other hog. What are you doing, running a butcher shop out of your kitchen? My knife just sees a bag of onions.

shane_morgan1mo ago

Honestly, that bit about the cheap steel being softer is so true. I had a knife that would roll its edge just cutting up a chicken. @milesbarnes is right, a ceramic rod is the move. I do like five light passes on each side after I prep a big meal. It takes ten seconds and the edge stays sharp way longer. Saves you from having to do a full sharpen all the time.

xenam848d ago

Wait, are you really doing five light passes on each side after a big meal? I mean, I get it for soft steel, but that seems like a lot. Maybe it's just me, but I've found with my own cheap knives that even two or three passes on a ceramic rod makes a huge difference. @milesbarnes knows what's up, though. I've been doing it more like every few days and it keeps my edge from rolling like crazy.