I finally gave that Japanese steel a shot after my buddy swore by it for breaking down hogs

Always thought it was just hype, but after cutting through a full 300-pound Berkshire last week, the edge held up way better than my usual stuff. Anyone else switch to a specific blade type that surprised them?

3 comments

3 Comments

quinnlewis1mo ago

My uncle got me a vintage carbon steel butcher knife from a flea market years ago. It looked rough but after a good sharpening it became my go-to for trimming brisket. The way it handles fat is just different, like it wants to slide through. I still use it for smaller jobs even though the handle is a bit loose.

bethj441mo ago

Carbon steel actually gets sharper than stainless for tasks like that.

finley_wells661mo ago

Yeah that "wants to slide through" feeling is exactly it. I tried to get that with a fancy stainless knife once and just made a mess. My carbon steel cleaver is basically a rust magnet if I look at it wrong, but man does it work. I keep it dry and oiled like it's a pet. Probably spend more time babying that thing than actually cooking.