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My uncle swore his 40-year-old boning knife was better than any new one, and after I finally tried his old Forschner, I have to admit he was right.
He said the older steel holds an edge in a way the new ones just don't, which I argued against for years until I prepped a whole hog with it last month and didn't need to sharpen once. Has anyone else found that with older tools?
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patriciam5119d ago
Totally get that. My dad's old wood chisels are the same way, they just seem to have a better temper. The new ones I bought don't hold up half as well.
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the_grace19d agoMost Upvoted
Wait, you actually found new ones that hold up at all? The last set I bought went dull carving a single pine board, it was embarrassing. They must have skipped the tempering step completely.
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