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Used the same boning knife for 3 weeks before a guy at the shop in Fresno asked why my yield was low
I was doing whole chickens with a 6 inch stiff boning knife I'd had forever and getting maybe 6 good breast halves per case. A guy named Ray at the shop in Fresno picked up my knife, looked at it, and said the tip was so worn it was basically a butter knife. He handed me a 5 inch flexible one and I got almost 8 halves out of the same case that afternoon. I'd been sharpening that stiff knife forever and never once thought about the profile being shot. Anybody else hang onto a blade way past when it should've been retired?
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