Tried a $30 boning knife from the supply catalog vs. my old one, the difference in breaking down a whole hog was insane.

3 comments

3 Comments

Get a ceramic rod for that new knife. A few quick passes every couple of hogs keeps the edge from rolling over. The cheap steel tends to be softer.

charlieh7425d ago

Guess you've got to sharpen it after every other hog. What are you doing, running a butcher shop out of your kitchen? My knife just sees a bag of onions.

shane_morgan25d ago

Honestly, that bit about the cheap steel being softer is so true. I had a knife that would roll its edge just cutting up a chicken. @milesbarnes is right, a ceramic rod is the move. I do like five light passes on each side after I prep a big meal. It takes ten seconds and the edge stays sharp way longer. Saves you from having to do a full sharpen all the time.