Have you ever thought of processing raw meat at home with a boning knife instead of taking them to a butcher’s shop? If you want to do that, you must know how to sharpen a curved boning knife because the edges and blades lose their sharpness after using it for some time.
I never did any processing with a boning or fillet knife because it needs much strength, which I don’t want to spend & get tired of. However, I have seen people working in the shops and sharpening the knife’s straight & curved edges.
Let’s see the steps of sharpening boning knives, including the necessary things, techniques, & other things of this matter.
What Do You Need to Sharpen a Curved Knife for Boning?
You will need some items to sharpen a boning knife; please remember that a fillet knife is different from a pair, vegetable, or professional chef knife. No matter what size it is, you will need some common things for sharpening a knife before using to detach bones.
- First of all, you have to gather some small-sized handheld rocks to sharpen the edges; now you may ask why knives need small ones. The bigger ones are hard to handle, and they can’t wholly sharpen the knife’s edges.
Therefore, the small ones are more appropriate for boning knives, but you can also bring a big rock for sharpening purposes, but you have to follow some techniques.
- You can also use an electric sharpener for a curved boning knife if you don’t want to use the old & manual techniques. However, the electric sharpeners need electricity to run & some people may find it risky to use the device.
- Well, another helpful piece of equipment you can use is a rod because the gaps in rods help to create tension & sharpen the edges immediately. You can also run the curved part on the rods; it won’t damage your knife.
- You can have other things like a heating element, a holder, or pairing knives to sharpen; they will help.
Once you get the things right, you are all set to start your process to sharpen a curved knife.
How to Sharpen a Curved Boning Knife: Know the Methods
You can have various methods to curve a boned knife; let’s see which one is easier for you.
Method 1: Manual
Let’s see the ancient method to sharpen a curved knife before boning or processing the red meat with hard bones & joints. The steps you are supposed to follow while sharpening a knife are:
- First of all, you have to get the desired knife and attach it to something that can hold the knife properly while sharpening; otherwise, any accident can happen, or the procedure can hinder.
- Secondly, you have to pick the handheld rocks & start preparing the straight edges first; no matter how many rounds or strokes it needs or how many rocks you will have to spend, you have to finish the task.
Please remember that you must concentrate on sharpening the blade first, not the other side; it’s less critical, but that doesn’t mean that you won’t slide the rocks there.
- Thirdly, you have to take the rods to sharpen the curved edges carefully; it can take 5-10 times more than the straight area, but that’s the crucial part of sharpening the knife. Anyway, please ensure that the rod you are sliding near the blade is thin because it’s appropriate.
- After you have sharpened all the edges perfectly, you have to clean the boning knife & check if it has gained its previous sharpness or not. If the edges are hard enough & capable of cutting the bones & hard meat, your work is done.
This is one of the most famous sharpening methods of a curved knife; you can use this if you’re out of electric range or want to save time.
Method 2: Using an Electric Sharpener
Well, it’s another easy method & doesn’t take a long time, but you have to spend money & buy a sharpener. Let’s see how to use that gadget:
- First of all, you have to connect the electric sharpener, read the manual to know how to use that, & check if the machine is working well or not.
- Next, you have to start the electric machine run the edges one by one through that; you will slide the knife away from you & hold it from the other side when it’s completely done on a side.
- Repeat the previous step some more times as much as needed; that’s how you use the gadget to sharpen the knife.
What Tips Can You Follow While Sharpening a Boning Knife?
There are some knife sharpening techniques to make things easy:
- Please don’t pressurize the knife excessively when sliding to sharpen; otherwise, the edge may break.
- It would be better if you keep the angle of the surfaces from 12°-20° to have the best outcome.
- You may have to change the stone’s sides after using one side for a long time.
- If you want, you can use another knife, bird’s beak, or anything else to use for sharpening.
Frequently Asked Questions
How Long Can It Take to Sharpen a Curved Knife?
It may take 30-40 minutes to sharpen a knife with the electric sharpener, but it will take longer while using small stones.
Should a Boning Knife Be Sharp?
Of course, a boning knife has to be sharp because detaching the complex items of an animal’s body requires a lot of strength & a sharp knife can do that.
Is a Straight or Curved Boning Knife Better?
Straight knives are better for lengthy cuts, but some bone angles need curved edges; that’s why it becomes necessary to bring a curved boning knife.
Is It Possible to Sharpen a Serrated Knife?
Yes, it’s possible to sharpen a serrated knife, & you should do if you want to use the knife further.
Does a Boning Knife Should be Flexible?
As the boning knife has to go through many obstacles & tight places, it generally is more flexible than other knives.
Many people wanted to know that’s all about the thing; I hope you have enough idea now about how to sharpen a curved boning knife. Please if you keep the tips & steps in mind; you can’t use that knife if you don’t know how to use it.
Anyway, get the perfect boning knife, use & maintain it properly, and keep the other necessary things that you will need.
I am Luna L. Rusk, a passionate content writer. Always I provide accurate product reviews and information for quicker shopping. I love to cook for my family. In my leisure time, I love spending time with chefs for learning new cooking.