Boned out a whole lamb last Tuesday and forgot to sharpen my knife first

Was working at the shop over in Oak Creek and had a nice spring lamb to break down. Got halfway through the shoulder and my wrist was killing me. Knife kept catching on the silver skin instead of slicing through. Had to stop, resharpen on a 1000 grit stone, then finish. Took twice as long as it should have because I was fighting the blade the whole time. Anyone else ever just gut through a bad edge instead of stopping to fix it?

2 comments

2 Comments

elizabeth_williams1mo ago

Felt that in my wrist just reading this. Did the same thing with a tough pork shoulder once.

mason_jackson1mo agoMost Upvoted

Felt that @elizabeth_williams, pork shoulder is a beast with a dull blade. Worst mistake is pushing through it, just makes the whole job suck worse.