Nobody seems to know how to sharpen a boning knife anymore

I've been cutting meat for 25 years now, and I see guys fresh out of trade school using those pull-through sharpeners on their boning knives. That thing ruins the edge after a few passes. I learned from an old timer back in Kansas City who showed me how to use a whetstone at a 20 degree angle, and my knives stay sharp for weeks. Pull-through sharpeners take off way too much metal and leave a rough edge that tears the meat. Have you ever actually checked your blade under a light after using one of those things? The jagged line is obvious once you know what to look for. Anyone else stick to the old stone method or am I just being stubborn?

2 comments

2 Comments

river_scott1mo ago

Dude, the thing about the jagged line under a light is 100% spot on. I watched a buddy shred a whole pork shoulder cause his "sharpened" knife just caught and tore instead of slicing. Pull throughs are garbage, give me a stone and a little patience any day.

the_ben1mo ago

Pull throughs are garbage" yeah I used to swear by them but you just changed my mind.