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Old timer told me to always sharpen my boning knife before breaking down a side of beef...
I used to think it was a waste of time. Figured if the blade was decent, it'd cut fine. But last week I had a 400-pound steer to break down and I skipped the stone. By the third primal cut I was fighting the knife, my wrist ached, and the meat looked shredded. Took me twice as long. Now I get it. Anyone else stubborn about this and learn the hard way?
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mark_mitchell1mo ago
Grab a stone yet, or you still fighting that same knife and hoping it'll get better on its own?
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carr.elliot1mo ago
mark_mitchell nailed it. I was that guy for years, thinking a quick steel pass was enough. Then I tried breaking down a big steer with a dull blade and my wrist was killing me by the end. Now I hit the stone before every big job, even if it's just a quick touch up. The difference is night and day - the knife glides through fat and connective tissue instead of tearing it. You save so much time and effort that it's stupid not to do it. A sharp knife is safer too since you don't have to force it.
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