I was sharpening my boning knife wrong for a decade until a guy in Omaha showed me his trick
I always sharpened my main boning knife on a 1000-grit stone, thinking a fine edge was best for clean cuts. For years, I'd get frustrated when it would drag and stick in silverskin, especially on beef rounds. Last month, I was helping out a buddy at his shop in Omaha, and he watched me for a minute. He said, 'You're polishing it too much for that job,' and handed me his knife. He uses a 400-grit edge, which feels almost rough, and it just glides through connective tissue. I tried it on a pork shoulder the next day and the difference was huge. So, is a toothier, lower-grit edge actually better for boning, or is a polished edge still the right call for some tasks? What's your sharpening setup for different knives in the shop?