I broke down 412 whole chickens in 6 months and finally learned to sharpen my boning knife right

Kevin Adams · 2026-10-01T11:20:02.605679+00:00

Been keeping a tally on the wall of my cutting room since January. Hit 412 birds last week and realized my knife was doing half the work wrong the whole time because I was sharpening at too steep an angle. A old butcher named Sal at the market on 9th showed me to lay the blade almost flat, maybe 15 degrees, and the difference on breast and thigh work is night and day. Anyone else have a sharpening angle they swear by or am I the only one who waited too long to fix this?

Librear

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I broke down 412 whole chickens in 6 months and finally learned to sharpen my boning knife right | Butchers - Librear