I also agree with micro bevelling. I too am a butcher, but not the shop kind, i started off boning beef quarters on the table(block boning)in one of the biggest meat and lamb processing plants in ireland boning on average 110 plus quarters a day. We now work on a line system that me and another colleague developed and implemented making the flow of product more efficient and less risk of injury to the workforce. I have found that a basic v edge is good in the beef boning business if you just need your knives sharp,but when boning you also need the edge to be strong and this is where micro bevelling comes in. I run my victronox knives at a 17 or 18 degree angle depending on the thickness of the blade with a primary bevel 21 degrees. Now just to prove how effective this was i took one of the lads old knives and i mean it was old,like a needle and as sharp as a spoon, if you were to run it across your arm you would more than likely get a bad friction burn. I sharpened it up on the wicked edge exactly as i explained and boned all day every day for too weeks without touching it up on the wicked edge. No joke it was still super sharp at the end of the second week. Steeling is still required to maintain the edge. Knife steeling is an art in its own,can take years to master and can destroy a knife if wrongly used but this is a whole different topic. Hope this helped.
Ronan
