Knife Question

[BoomChickaRocka]

i too am a meat cutter, i use a 10 inch Cimeter. A pen knife is good for tight spots.

 

[GLBRWyans]

Quote:
Considering that the industry went to boneless beef eons ago . That knife you are using gives a longer stroke and cleaner cut without sawing the meat with a 6" . 6" still has it's place for trimming t-bones and such .

Retired after 30 years of meat cutting .

 

[acy0029]

Quote:
Well as a Knife smith by trade I pretty sure I know a thing or two about knives, The link he posted was not a three stone set. If you want to get technical about it he could always order a 10 or 12 stone set from Japan and it's only gonna cost a couple grand, since your so insistent that you have 30 years as a meat cutter I would just like to say that I have yet to meet a meat cutter or professional Chef that sharpens their own blades they usually send them out to have them sharpened. And yes your right a leather strop is great for a razor but not for a heavy use knife.

 

[galanie]

Quote:
Truer words were never spoken! Dull ones take too much pressure to use, then deflect and cut you BAD.

 

[MelanieP]

Try diamond steel bigredfeather.It guarantees the 22 degree angle on the steel. Chef Phil has this amazing vid on knife sharpening and whatnot; great for starters!

See it here: http://www.jesrestaurantequipment.c...fe-sharpening-101-chef-phil-knife-sharpening/