Unpopular opinion: boning knives don't need to be crazy sharp

Worked a shift at a busy shop in Portland last Friday. Old timer next to me kept his boning knife at a solid medium edge. Said razor sharp just chips faster on bone. Tried his method on a pork shoulder. Less time honing, more work done. Anyone else keep their boners a little duller on purpose?

3 comments

3 Comments

nathan9011mo ago

Seems like a lot of hand wringing over something that's really just personal style. Knife sharpness is a preference, not a religion. If your old buddy gets more done with a slightly duller edge, that's his business. People act like you have to shave with your boning knife, but it's for cutting meat and bone, not splitting atoms. Maybe just let folks work how they work without turning it into a big deal.

robin5911mo ago

Fair enough. Why does everyone need to turn this into a crusade?

jakejones1mo ago

Nailed it with "hand wringing" lol. But here's what gets me though - why do people get so defensive about their way being the only way? I've been around enough kitchens to know tight asses who insist your edge has to be razor sharp for everything, and then there's guys like your old buddy who just want something that works without the fuss. You're right that it's not splitting atoms, but some folks act like you kicked their dog if you suggest a slightly duller blade is fine for breaking down chickens. Is it really that threatening to have someone do things different? Like, does their ego depend on everyone else holding a knife the exact same way they do?