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That demo at a Denver packing school changed my knife habits
Went to a 3 day class at the Denver institute last spring. The instructor showed us how most guys sharpen way too steep, like 20 degrees on a boning knife. He did a side by side cut through a beef shank, one knife at 15 degrees, one at 20. The difference was night and day, less tearing and way fewer resharps. I switched my whole station to 15 degrees and my wrist feels better by Friday. Anyone else drop their angle after a demo or is it just me?
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