Found out the hard way that my boning knife was dull all week, so I tried that ceramic rod trick from an old timer

Spent Monday through Thursday fighting through a whole steer's worth of sirloin, then ran the knife on a $12 ceramic rod for 30 seconds Friday morning, and suddenly it was slicing through silver skin like butter, has anyone else seen that big of a difference from just a quick hone?

2 comments

2 Comments

alexj9925d ago

Yeah I read a whole thing from a meat cutter years ago about how honing rods work way better than people think. He said most guys sharpen way too often because they don't hone enough. The rod just realigns the edge instead of grinding metal off. 30 seconds is plenty if you're doing it right. I had the same thing happen with a filet knife that been giving me trouble for weeks. Spent maybe a minute on a cheap ceramic rod and it cut through paper like it was nothing. The trick is getting the angle right though, too steep and you're just rolling the edge over.

jessel3525d ago

C'mon, thirty seconds on a cheap ceramic rod fixed a week of fighting with a knife that was obviously dull? More likely you just got used to fighting with it and convinced yourself it's sharp.