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Showerthought: a trim guy in Cleveland told me my boning knives were too thick, and he was right
I was breaking down 8 pork loins last Tuesday and complaining to my buddy Dave, who trims beef at a shop over in Cleveland, that my knife kept dragging through the silver skin instead of slicing clean. He picked up my 6 inch boner, felt the spine, and said "that thing's a wedge, not a blade, you're pushing meat apart instead of cutting it." I grabbed a thinner flex knife on his advice and the same loins took me 40 minutes instead of an hour, so now I'm wondering what else I've been doing on autopilot just because it's what I learned on.
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laura_miller6511d ago
Check your knife angle next, that drags too.
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