I've been using the VF semi stiff boning knife for all my meat work. Trimming spare ribs to st. louis, trimming pork shoulder, breaking down leg of lamb. My problem with it is edge retention. I'm on the superuser side of home cook/bbq competitor. Some days I trim 20 racks of ribs. I notice a huge difference in sharpness between when I start and finish. I've been steeling and if that fails, then I go to the 6000 grit stone. I hate to pause work to go through the whole sharpening progression.
I'm thinking of upgrading knives to something with better edge retention. For the tasks I mentioned, would you guys use a garasuki or a hankotsu? I have a honesuki for chicken, but I want to use that only for chicken break down.
Or... one of the butchers I know just has a box VF boning knives and he switches to a sharp one if steeling fails.
Any other ideas/recommendations would be welcome.