Showing how much a butcher sharpens steel off a blade

[standy99]

Thought I would throw this up for a bit of education for the newer members to sharpening.


Same knife one used a bit more than the other.

Left is about 3 years old. Right is about 5 years old.

[Doc Dan]

That is a lot of sharpening. Those knives need to be discarded.

[spyderg]

My late fathers old “roast beef knife”. He used it nearly every Sunday to slice the roast. He almost always took it downstairs to his 1/2hp coarse grinding wheel first. The blade used to be more than twice the height. After he past, I decided to see if I could put new life to it. Reshaped the blade, then used some purple shag carpet, (scraps from when he built the house, ‘72 I believe) to make a new handle and now it’s my “apple knife”, lol!

[SG89]

Nice, spyderg

[standy99]

That is a lot of sharpening. Those knives need to be discarded.

They get better when the blade thins out and loose some height. Wish I could buy them with the older profile....

[James Y]

Thought I would throw this up for a bit of education for the newer members to sharpening.


Same knife one used a bit more than the other.

Left is about 3 years old. Right is about 5 years old.

Those look like they would make good small fillet knives. Or extra-thin paring knives. They both look like they have plenty of life left in them.

Jim

[standy99]

Thought I would throw this up for a bit of education for the newer members to sharpening.


Same knife one used a bit more than the other.

Left is about 3 years old. Right is about 5 years old.

Those look like they would make good small fillet knives. Or extra-thin paring knives. They both look like they have plenty of life left in them.

Jim

Still use them to break beef up..... years left in them.

[JD Spydo]

Thought I would throw this up for a bit of education for the newer members to sharpening.


Same knife one used a bit more than the other.

Left is about 3 years old. Right is about 5 years old.

Those look like they would make good small fillet knives. Or extra-thin paring knives. They both look like they have plenty of life left in them.

Jim

I agree I would find uses for both of those knives in spite of the fact they've been sharpened so many times. I've got one fillet knife that is so slender and I find myself using it for various food prep jobs. They are a long ways from being discarded for my uses.

I can't tell you how many times that a knife with a slendor, streamlined blade comes in very handy for a wide range of cutting chores.

[OldHoosier62]

That is a lot of sharpening. Those knives need to be discarded.

They get better when the blade thins out and loose some height. Wish I could buy them with the older profile....

Was going to say, looks like they are getting good and broke-in. Several I sharpen for my butcher friend look the same, he says they work better for slicing thin, trimming and following the bone on larger cuts. I believe it after watching him disassemble several cows, pigs and sheep. Incredible to watch his speed and precision.

[PineyBoy]

Ever take a look at a "true" boning knife?

[Bloke]

Andy, it might be an Aussie thing cause they look like nearly everyone else’s knives here. Ah, hahaha!

Though I never seem to have mine long enough to get that thin. All my mates and family seem to like sharp boning and fillet knives. :rolleyes:

[Abyss_Fish]

this is a great example of why the kitchen knife industry needs to start working with more modern materials. Junk steel like this just disappears over time and stays sharp just long enough to trim what like, 2 briskets? You should see how bad the house knives get where I work. everyone needs to update, or at least catch up with japan...

[JD Spydo]

I don't think most people in the meat cutting trades know about some of the newer/better blade steels. One German company that supplies knives to the meat cutting and culinary trades is an old knife company known as F. Dick.

Sad to say it's really strangely ironic that tradesmen like meat cutters don't seem to keep up with all the newer innovations in the cutlery trades. I've got a friend who is a meat cutter by trade and he doesn't hardly know of any of the recent advances in cutlery industry.