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Old butcher told me my knife angles were wrong.
Guy stops by my station at the shop, watches me break down a forequarter. Says 'you're leaving too much meat on the blade bone, you're cutting at a 20 degree angle when you should be at 15.' Spent the next 3 shifts unlearning muscle memory. Has anyone else had some old timer call out a basic thing you thought you had down?
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hannahcraig6d ago
The grip thing was a game changer for me too. I used to choke up on the handle like I was in a knife fight, and an old timer told me to slide my hand back and just let the blade fall through the meat. It felt wrong for a whole week, like I had no control, but once it clicked I was getting way cleaner cuts with way less effort. Another trick that helped was keeping the knife wet between cuts, stops that drag where you start forcing it.
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ivan_harris6d ago
Ugh, that's brutal when some old school pro proves you've been doing it wrong the whole time lol.
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