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Vent: Took me 14 months to figure out I was sharpening my boning knife at the wrong angle
Honestly I was sitting there last Tuesday breaking down a case of chicken thighs and that knife was dragging through the skin like a butter knife. My coworker Ray walked by, looked at my steel for a second, and said "bro you're holding that thing at like 25 degrees, it's a boning knife not a cleaver." I went home and watched a 4 minute video from a guy in Omaha and sure enough, 15 degrees, two strokes per side, night and day difference. Tbh I felt dumb but the next 40 lbs of thighs took me half the time. Anyone else get their angle completely wrong for way too long?
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