I sharpened my boning knife after every single hog breakdown for a full shift, and my arm felt like it belonged to someone else.

I thought keeping the edge perfect would make the work easier, but the constant stopping and starting actually made my whole rhythm fall apart and my shoulder is still sore three days later, so does anyone else find that a slightly duller knife can sometimes be faster for big batches?

3 comments

3 Comments

dakota41523d ago

Sharpening after every single hog is a bit much, idk. A good edge should last through a few at least. Maybe it's just me but chasing that perfect edge can slow you down more than a slightly used blade.

tara64223d ago

Yeah, it's easy to get caught in that trap of over-maintenance. You spend more time at the stone than actually using the tool. A blade that's just a little worn still cuts fine for most tasks, and stopping to sharpen constantly breaks your focus. The goal is to get work done, not just have the sharpest knife in the shed.

mark_carr722d ago

Ever try to cut a whole case of chicken with a razor blade? It's too grabby, sticks in everything. A tiny bit of wear lets it glide through fat and silver skin way faster. You're not cutting paper, you're working. That perfect edge is for show, a working edge gets the job done.