monty
Well-Known Member
- Joined
- Feb 28, 2011
- Messages
- 146
- Reaction score
- 15
Well, I did it to my self. After some phone conversations with Dave last year about how to best sharpen knives for BBQ, especially slicers, I knew better than to get my Forschner slicer (gotta love the cheap stuff when you are living in a 10x10 EZ-up for a weekend) too sharp. But after seeing what my polishing stones can do to a knife, and after testing the knife on paper and getting crazy sharp cuts, if figured, what could it hurt? So I took my 8000x and my strop to a BBQ comp and got my slicer, and my neighbor's slicer, really sharp. Then it happened. I started cutting through my brisket and there was a ton of resistance, worse than any other time in my three years of competition cooking. I chalked it up to bad cooking. But after the comp the neighbor mentioned that his brisket was hard to cut as well. I started explaining that I made the knives too sharp - removing any "teeth." He looked at me like I was crazy. "Too sharp???"
I'm going back to my 1000 stone and I'll never go further on my comp knives.
Am I the only one with this experience?
I'm going back to my 1000 stone and I'll never go further on my comp knives.
Am I the only one with this experience?