My old boss in Denver told me to never sharpen my breaking knife past 20 degrees
I thought he was just being stubborn, you know, stuck in his ways. So about six months ago I started taking my main breaking knife to a sharpener who put a 15 degree edge on it, thinking it would cut cleaner. Big mistake. The edge was so thin it rolled over on the first beef rib primal I worked on, and I mean it folded like paper. Had to stop everything and re-profile it back to 20, which took me a solid hour I didn't have. The cut was a mess, and I lost maybe half a pound of good meat to ragged edges. He was right, that extra bit of steel makes all the difference for pushing through bone and cartilage. Has anyone else found a specific angle that works best for your heavy-duty knives?