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Why does nobody talk about how bad boning knives are out of the box?
Honestly, I just spent the last 30 minutes trying to break down a side of pork with a brand new Wusthof from a local shop in Portland and the edge was horrible. Straight off the holder, it couldn't even slice through silver skin without catching. I had to run it over my stone for 10 minutes to get a usable edge. Has anyone else noticed a drop in factory edges or am I just unlucky?
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robert_bell28d ago
I mean, "couldn't even slice through silver skin" is a bit of a stretch. Silver skin is tough for any knife straight out of the box. Maybe it's just me but that stuff catches on everything until you've sharpened it a couple times.
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martinez.kim28d ago
Dude, that's brutal. I feel your pain. Nothing worse than a brand new knife that can't even handle its basic job.
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