TIL after 25 years that I've been sharpening my boning knives the wrong way this whole time

Asked an old timer at the shop last week and he showed me how to use a ceramic rod instead of a steel - has anyone else made that switch and noticed a difference in how long the edge holds up?

2 comments

2 Comments

gibson.nathan20d ago

Twenty years with a steel and my edges last just fine, never had a reason to switch to some fancy ceramic stick. Guys with new rods probably just need a lesson in proper angle control.

emma_ramirez20d ago

Well, Nathan, I guess I'll just have to tell my grandmother her thirty year old knife block is obsolete now since she's never cracked a ceramic rod open. That must be why her edges are still sharp enough to split a hair after all these years. But sure, tell me more about how we're all just holding our steels at the wrong angle while you're out here cutting with a butter knife that's been "maintained" for two decades.