Two months of sharpening every morning finally paid off

I used to be the guy who handed out dull knives and blamed the steel. About eight weeks ago I started spending ten minutes at the start of my shift running every blade over the stone, even the ones I thought were fine. Yesterday I broke down a whole side of beef and did not have to pause once to re-hone mid-cut. The difference showed up in the boning work too, cleaner strips, less tearing, and my wrist did not ache by lunch. One of the younger guys watched me and asked what changed, I just pointed at the stone and told him it is a habit, not a skill. Has anyone else noticed that consistent daily upkeep beats trying to rescue a dull blade later? I am curious if folks prefer a specific grit order or just stick with one stone.

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1 Comment

lily9728d ago

Ten minutes on one stone beats three hours fixing neglect, trust that.