7
Switching from a steel to a wood-faced breaking block changed my knife edge game in Wichita
I used to break down everything on a big steel table top, thought it was fine for 12 years. Then last spring I tried a wood-faced block at a shop I was helping in Wichita and noticed I wasn't having to steel my knife near as often. After 3 days I measured my time between sharpening, went from about 45 minutes to almost 2 hours on the same ribeye roll. The wood gives a little, so the blade isn't slamming into hard metal on every pass. I still use steel for heavy bone work, but for primal breakdown and trimming, the wood block is all I touch now. My wrists also don't ache as bad by the end of a Saturday shift, which is a bonus I didn't expect. Has anyone else made this switch and seen a difference in how long their edge holds? I'm curious if it's just me or if this is a known thing in other shops.
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.