On our farm we have a meat processing building where we butcher hogs, cattle, wild game. Many old friend in town (600 people) use it for wild game processing.
We have a walk-in box, commercial Hobart butcher’s bands saw, meat slicer and sausage mill. We make link sausage (beef) in a 4’ X 8’ brick pit with a draft hood. On a good day we can make about 250 lbs. of sausage. Not often enough lately.
As a consequence of that facility, I understand the use of a butcher’s steel. Beautiful edge and quick.
I will not tolerate a dull knife, If I am cuttiing meat, and a knife will get dull quickly, I need something that will give me an edge shortly.30 seconds on a good steel is all you need.