Cheap boning knives are not the enemy, your technique is

I keep seeing new guys in the shop trash their budget knives after a week and blame the steel. Last Tuesday I watched a kid fight a pork shoulder for 10 minutes, sawing straight through bone with a $15 knife and then wonder why the edge rolled. I've used a $12 Victorinox for 4 years at my counter, but I sharpen it every 2 days and never twist the blade mid-cut. The problem is people force the tip through cartilage instead of letting the edge find the seam. Has anyone else tried fixing a coworker's grip before they drop cash on a $200 knife?

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