Shoutout to the old timer at the shop in Bakersfield who told me to stop sharpening my boning knife at 15 degrees

David Palmer · 2026-09-25T10:05:04.967964+00:00

I ran my boning knife at 15 degrees for 3 years because some video said that was the "universal" edge, and I just lived with blades that went dull halfway through a shift. An old timer at my shop in Bakersfield watched me fight a pork shoulder for 10 minutes and just said "try 20, dummy." I thought he was full of it because every chart on the internet says 15, but I tried it anyway and got through a whole case without touching my steel once. Now I'm redoing every knife in my roll and wondering how many hours I wasted. Any of you running different angles on different knives, or do you keep it simple across the board?

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Shoutout to the old timer at the shop in Bakersfield who told me to stop sharpening my boning knife at 15 degrees | Butchers - SMM Buzz