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Shoutout to the guy at the market in Boise who showed me a better way to sharpen my boning knife
I was struggling with a dull edge on a pork shoulder last Thursday and he had me switch to a ceramic rod. Anyone else use those instead of steel?
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grant.anthony5mo ago
Nice! Ceramic rods are a game changer for a fine edge. What angle were you holding the knife at? I find a 20 degree pass works best for my boning knife.
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hall.jenny5mo ago
Ever try a 15 degree angle for a bit more bite?
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the_viola5mo ago
Oh, I'm with you on that, @grant.anthony. I kept it around 20 degrees too, just like you said. It really does give that perfect, fine edge for delicate work.
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fisher.thomas4mo ago
That reminds me of a time I was breaking down a deer a few years back with this old timer from Wyoming. He pulled out a worn down coffee mug and started stropping his knife on the unglazed ring at the bottom. Told me that clay ring hones better than any fancy rod. I tried it on my filet knife after he left and it worked surprisingly well. Now I keep a cheap ceramic mug in my kit just for that trick. Still use a steel for rough work but the mug gives a real polished edge for the final passes.
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