Three years of sharpening, still can't get a consistent edge on cheap steel

Started cutting for a small shop in Tulsa back in 2021, mostly beef and pork. The house knives are those $20 commercial grade ones from the restaurant supply place, and I swear they either take an edge like a dream or just crumble on the stone. Last month I tried a different angle, 15 degrees instead of 20, and the edge lasted two whole days before rolling. But then the same knife with the same angle went dull after one brisket, no rhyme or reason to it. I'm wondering if any of you have found a trick for these inconsistent blades, or do I just need to tell the boss to drop real money on better steel? Has anyone else dealt with metal that just seems to have a mind of its own?

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julia_miller2422d ago

Tbh the whole "same angle, different result" part really hit home for me, I used to think cheap steel was just cheap and you had to fight it, but now I see it's more about the batch than the blade itself.