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Tried breaking down a whole lamb with my grandfather's 60 year old carbon steel knife and it outcut my $80 German one
Did a side by side on two shoulders last month here in Des Moines and the old blade glided through the seams while my fancy one dragged. Guess that thin, worn down profile does more for clean cuts than any new steel does. Anyone else still running their granddad's knives on the line?
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jade_hunt4817h ago
Carbon steel does take a killer edge, no arguing that. But worn down to a thin profile is the real trick there, not the age of the steel. A new knife with a thick grind will drag every time, German or not, because there is just more metal behind the edge pushing through the meat. Get your $80 German knife thinned out by someone who knows stones and it will surprise you. My granddad's knife sat in a drawer dull as a butter knife for years until I spent an afternoon on it, so the knife was not magic, the sharpening was.
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