Found a cheap trick for keeping boning knives from dulling fast

Been dealing with knives losing edge mid-shift for months, tried all the fancy steels. Last week I just started rubbing the blade down with a bit of pork fat before break, let it sit while I ate. Cut through a whole side of beef after and it held way longer, anyone else do this or am I onto something?

2 comments

2 Comments

lunar898d ago

Oh man, that's such a smart hack! I've been in that same boat where the edge just dies right when you need it the most, it's the worst feeling. I've never tried the fat trick but it makes total sense, like a little protective coat for the blade. Gonna have to test that out on my next long prep day, especially with all the tomatoes and citrus we slice through. Good on you for figuring it out, that's the kind of stuff they don't teach in culinary school.

leor868d ago

Honestly @lunar89, I gotta push back a little here. That fat trick sounds good on paper but it can actually trap grit and make things worse on certain blades, plus bacon fat goes rancid fast if you don't clean it off right away. I've had way better luck just doing a quick hone mid-shift and keeping a damp towel under my board to stop slippage. Different strokes though, whatever works for your kitchen flow.