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Warning: I sharpened my breaking knife with a 6000-grit stone for a month straight and it started to roll the edge on pork shoulders.
Switched back to a 1000-grit finish and the edge holds up way better for the heavy work, so what's your go-to grit for a boning knife versus a breaking knife?
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jennys726mo ago
Oh man, that's a classic case of too polished for the job. I read a piece by a butcher who said he treats his breaking knife like a cleaver's refined cousin, so it needs a little tooth. My boning knife gets the 3000 grit spa treatment for those clean cuts, but the big breaker? That thing lives at a rough 800 grit finish, no higher. It just bites into cartilage and gristle better. A mirror edge on a workhorse blade is just asking for trouble.
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the_pat6mo ago
But that sounds like overthinking a simple tool to me.
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