A butcher in Cleveland said my knife angle was off, he was right

I was trimming a brisket at a demo last month and a retired butcher named Frank stopped and watched for a minute. He said I was riding the blade too flat and losing the clean edge on the fat cap. Tried his steeper angle on a rib roast the next day and the cuts felt like they made themselves. Anyone else pick up a tip from a stranger that stuck harder than any class you paid for?

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1 Comment

williamhenderson11d ago

Hold on, let me be the contrarian here. Frank gave you advice that worked for one rack of ribs, but that doesn't make it gospel. I've had old timers swear by angles that wrecked my cuts on a different cut of meat or a different knife brand. Maybe you just got lucky that day.