Quote:
Originally Posted by Fly Rod
All my cutting is done on hard acrylic cutting boards...no matter what quality of knife U use they need to be sharpened not 2-3 times a year...what I mean by sharpening is using a sharpener to keep that 20 degree edge then the steel which is basically to smooth the edge....when I go to a families house for holidays I bring my knives to cut the turkey or ham...I have skinned over a hundred deer and U need a sharp blade
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I'd place acrylic boards in the same category as glass, not as bad but not as easy on an edge as wood or poly. How you use the board obviously makes a big difference.
I don't think good knives usually need to be sharpened more than once a year in a home setting. The problem is that most people don't steel them so they get really dull and have to have the edge re-established. People also cut on hard surfaces, my wife is always cutting on a porcelain plate and can't understand why her knife is always so dull
For turkey or ham I bring out my 12" Wustof hollow ground slicing knife
Back in Iowa we were always stuffed with venison. Here I don't know enough people who hunt!
-spence