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?

3 comments

3 Comments

grant.anthony22d 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.

hall.jenny22d ago

Ever try a 15 degree angle for a bit more bite?

the_viola22d 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.