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Broke down a whole hog with a friend's old Forschner and my new Victorinox, and the cheap one won
A buddy lent me his 20 year old Forschner 6 inch boning knife last month while my Victorinox was out for sharpening, and I did not expect what happened. On the same hog, same day, the old Forschner broke down the loins and shoulders in about 40 minutes, while my Victorinox took me closer to an hour on the second half. The difference was the blade grind. That old knife had years of thin, even sharpening, so it slid between seams instead of fighting them. My newer knife has a thicker factory edge and kept wanting to steer out of the cut. I always figured newer steel and a fresh edge would beat a beat up old blade, but now I'm not so sure. Anyone else find that a well maintained old knife outcuts a brand new one, or was this just one lucky hog?
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