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Took my boning knife to a 6000 grit stone and made a 2 inch slice in a pork loin
So last month I was breaking down some pork loins at the shop in Boise and my boning knife was dragging through the silver skin like it was a butter knife. I had been running it on a 1000 grit stone for 15 minutes every morning thinking I was keeping it sharp, but my coworker Dale picked it up, looked at the edge under the light, and said it was rounded over from too much pressure on the coarse stone. He spent 3 minutes with a 6000 grit finishing stone and that same knife went through fat caps like nothing. Now I finish on the fine stone and only hit the coarse one when I really need to reset a bevel. Any of you all finish on high grit or do you just stop at 1000?
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martin.jamie15d ago
Dale sounds like the guy who quietly fixes what the rest of us messed up for an hour. I'd probably round over a 6000 grit stone too if I stared at it long enough
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