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Thought my boning knife just needed more honing, then a chef in Portland asked to see my steel
I had been running my boning knife over a steel every 10 minutes for about 8 months and wondering why it kept sliding off silver skin. He looked at my steel, said I was basically polishing a dull edge, and showed me the edge was rounded over from steeling at too high an angle. How often do you all actually take a knife to stones instead of a steel?
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