 You know, I was wondering if maybe part of the problem is that your boning knife is really sharp compared to the rest of your knives. I'm pretty good at keeping my knives sharp in general. I've rehomed them all to 15 degrees. Oh, excellent. I give them a decent sharpening maybe once every month or two. Wow. By the way, here's a statistic. I was speaking with Henkels this week, actually.