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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?
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quinnlewis7mo 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.
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bethj447mo ago
Carbon steel actually gets sharper than stainless for tasks like that.
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finley_wells666mo 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.
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