Old timer told me to always sharpen before a big order, blew it off and ruined 40 lbs of ribeye last Saturday.

Had to toss almost a whole case of prime rib because my knife was catching on the fat instead of slicing clean, now I spend 5 minutes on the stone before every service, anyone else learn that lesson the hard way?

3 comments

3 Comments

taylorc4021d ago

Learned this one about 15 years ago when I was breaking down a whole loin and my knife just skidded right off the silverskin. Had to fight through every cut and ended up with jagged, uneven pieces that looked terrible on the plate. My boss at the time made me stop right there and put a fresh edge on the blade before I could finish the job, and I could feel the difference immediately. Now I keep a small diamond stone in my kit and give the knife a few quick passes any time I start to feel it dragging. That little routine saves me more time than it costs and keeps my cuts clean all the way through.

felix_black21d ago

80% of your cuts go south because the blade is dull before you even noticed the drag. Taylorc40 nailed it with that silverskin story, that moment where the knife just stops working is the same reason I check my tools before every big job now. It's a classic case of the 5 minute fix that saves you an hour of headache, and it applies everywhere from kitchen knives to lawnmower blades.

hannah_perry21d ago

I read a butcher's blog that said a dull blade is more dangerous than a sharp one cause you force it.