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Ran a whole hog on Saturday and lost the head meat to a dull scabbard, 4 hours of work in the trash
Had a guy bring me a 220 lb hog Friday evening for a Saturday morning breakdown, and I was rushing to get the head off clean before the shop warmed up too much. Grabbed my backup scabbard instead of the good one I keep sharpened, figured it would only take a few passes. Halfway through the jaw line the blade started skipping and I tore up the cheek meat and jowls so bad I could not salvage more than a few scraps. That head alone would have been 6 or 7 lbs of sausage and head cheese, and I had already promised the customer his family recipe from his grandpa in Louisville. Ended up calling him Saturday afternoon to explain and knocked $40 off the bill, which hurt because I do not do discounts. The whole thing came down to me being lazy about sharpening, plain and simple. Now I run a stone over both blades before every breakdown, no exceptions, even if it adds 10 minutes. Anyone else got a sharpening routine they actually stick to, or do you just wing it like I did?
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