TIL a dull boning knife makes a clean-cut beef tenderloin take twice as long

Spent nearly 3 hours breaking down a whole tenderloin last Saturday because my knife was dragging through the silver skin and fat instead of slicing clean. Has anyone else had a shift spiral after realizing you just needed a fresh steel or a trip to the stone?

2 comments

2 Comments

xena_allen11d ago

Does honing really make that big of a difference on a dull blade, or do you actually have to go to a stone? I found that a good steel brought mine back to life way faster, but I still ended up with some ragged spots on the meat.

david7018d ago

Honestly, that's exactly what happened to me. I thought my steel was doing the job, but I ended up with meat looking torn up and ragged too. Ngl, once I bit the bullet and got a decent stone, the difference was night and day.