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Vent: I used to think boning knives needed to be razor sharp for everything, but after trimming 80 pork shoulders at Johnson's Market last Saturday I realized a slightly duller edge actually gives me more control on the fat cap.
Switched to a 10-inch scimitar and only touch it up with a steel now instead of honing it to a shaving edge every 20 minutes, but am I the only one who prefers less bite for certain cuts?
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xena_fox3915d ago
So does that mean you're over-sharpening for fatty cuts?
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hannahs4515d ago
Nah, you can still get away with a sharp edge on fatty stuff if you're careful. Just have to ride the burr right and not get greedy with the pressure.
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