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That old timer's knife steel advice just saved my ass in Portland
A retired cutter from the old Gartner's Meats told me to never trust a steel that's lighter than the knife you're using on it. I laughed it off for 6 months, then yesterday my carbon steel boning knife chipped bad on a rack of lamb after using a cheap steel with a plastic handle. Switched to a proper 12 inch oval steel, paid 45 bucks, and the edge came back clean. Anyone else got a tip from an old hand that took a failure to believe?
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bethcarr1d ago
I mean, did the old timer also tell you to just buy the nice steel before you learn the hard way, or was that part of the lesson? Sounds like your knife had to sacrifice itself so you could learn the difference, which is honestly a pretty expensive way to find out.
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