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Appreciation post: the blade that slipped on a Friday rush and how a steel got me back on the block
Was working a small shop in Fort Wayne, Indiana. Friday rush, 40 pounds of beef knuckles to break down before the lunch crowd hit. Midway through a cut, my knife slipped on a wet board and nicked the heel of my hand. Nothing deep, but it threw off my whole rhythm and the cut was ragged. Took five, grabbed the coarse steel, realigned the edge with maybe ten strokes on each side, then hit the fine steel. Took another five minutes to finish the rest of the knuckles clean. The edge held for the rest of the shift, no more slips. Anyone else keep two steels on the block just in case, or is one enough for you?
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knight.uma8d ago
Laughed at the picture of you doing field surgery on your own hand while the lunch tickets piled up. I keep one steel and a rod in the knife roll, and the rod has saved me more times than I can count when a board gets slick. Wet boards are the real enemy here, not the blade. Glad you finished the knuckles without another slip.
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