Loading…
31
Sliced 30 lbs of brisket before realizing my blade was chipped
Last Saturday at the shop in Austin I was flying through a packer brisket, then halfway through I saw these jagged tear marks on the slices and felt the edge catch. Turns out I'd hit a bone chip earlier and the knife was skipping instead of cutting clean, so I had to redo the whole flat with a fresh blade. Anyone else ever get deep into a big cut before noticing your steel is toast, or do you check the edge every few pounds?
1 comments
Log in to join the discussion
Log In1 Comment
barbarahill12d ago
Buddy of mine runs a catering gig and found out mid-event he'd been slicing a whole prime rib with a chipped edge. The cuts looked like a saw did them, and he had to quietly swap blades and pray nobody noticed the first few plates. He checks his knife before every single protein now, but that one ruined his whole night.
2