My grandpa told me to never sharpen a boning knife with a steel, tried it anyway
So my grandpa has been a butcher in Omaha for like 40 years, and he always said using a steel on a boning knife ruins the edge. I thought he was just being old school and stubborn, you know? Last month I was breaking down a whole pork shoulder at the shop and my blade felt dull halfway through. I grabbed the steel anyway and gave it 10 passes on each side. Next cut I made, the knife slipped off the bone and went straight into my thumb guard, thank goodness. The edge was actually way more jagged and uneven, just like he warned. Now I stick to a ceramic rod like he always told me, and my cuts stay clean for the whole shift. Has anyone else had an elder butcher give you advice that seemed outdated but turned out to be dead on?