joel_hall17•5d agoProlific Poster

Why does nobody talk about the difference a proper steel makes on a boning knife?

I switched from a basic stainless blade to a high carbon one from Dexter about 8 months ago, and the edge retention is night and day. I'm only sharpening it half as often now. Anyone else find that the steel type is more important than the brand?

3 comments

3 Comments

morgan_martinez5d ago

Half as often is still a lot, right? My high carbon knife only needs a touch up every few months. Maybe you're working with tougher stuff than I am.

lindal135d ago

Wait you only sharpen it half as often? That's crazy. I've been using the same cheap boning knife for years and I'm sharpening it every other week. Honestly I thought all that steel talk was just marketing. Maybe I need to actually look into this. Tbh I just grabbed whatever was on sale at the restaurant supply store.

josepha325d ago

You'd be surprised, but that "marketing" talk about steel is often the real deal. A better blade just holds up better to real work.