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Rant: You cannot sharpen a knife on a steel, and half my counter guys still don't get it
Three weeks ago I watched a guy on my crew spend ten solid minutes working a boning knife on a smooth steel, then act shocked when it still dragged through a brisket flat like a butter knife. Here is the thing nobody wants to hear, a steel does not sharpen anything, it just lines the edge back up, and if your knife is truly dull you are wasting your time and thinning your steel. I pulled out my 1000 grit stone from the drawer, five minutes on each side, maybe eight strokes, and that same knife pushed through a whole case of briskets without me touching it again. He has been in this trade twelve years and argued with me about it in front of the whole crew. I get it, we all learned from somebody who just said run it on the steel, but that is lazy teaching and it runs knives into the ground. So what do you all keep on the rail by the block, a steel or a stone, and how often are you actually taking blades to grit?
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