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My uncle told me to stop using a steel on my boning knives and I should have listened
He ran a shop in Spokane for 30 years and always said a ceramic rod was the only thing for a thin, flexible boning blade. I thought he was just set in his ways. I kept using my steel, and after about six months, my go-to 6-inch curved boning knife just would not hold an edge. It felt dull after breaking down two hogs. I finally bought a cheap ceramic rod he suggested, and the difference was instant. The steel was actually rounding over the fine edge on that soft steel. Now I use the ceramic for boning knives and keep the steel for my stiff cimeter and breaking knives. Anyone else run into this with their flexible blades?
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diana6906mo ago
My 1970s Chicago Cutlery boner hates steel too.
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the_eric7mo ago
Your uncle was onto something for sure. My old chef had the same rule about never steeling a fillet knife. He said it was like using a brick to fix a watch. I argued with him once and he just handed me his personal knife and a steel. Made me try it right there on the line. The edge just went away, it was totally blunt. He was a quiet guy but he gave me this look that said everything. I still remember that lesson every time I pick up a thin blade.
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