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Spent $85 on a deba bocho and I think I got scammed by the hype
Bought an $85 deba bocho online three weeks back because everyone in the trade swears you need one to break down whole fish. Used it on maybe 12 salmon and the edge rolled twice on pin bones, while my $22 old hickory boning knife just keeps going. Anyone else think single bevel knives are overhyped for everyday butchery, or am I sharpening it wrong?
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jennifer_singh10d ago
Single bevel knives are a whole different thing, not just sharpening. The flat back needs to stay dead flat or the edge folds on bones like that. But yeah, an $85 deba is not going to beat a cheap boning knife on salmon. Those things are made for one job, and salmon spines are not it.
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