A customer in Denver told me my pork chops looked 'angry' and I finally fixed my cutting angle

I always cut chops with a slight sawing motion, thought it was fine. This older guy watches me for a minute, points at the bone side and says 'those look like the meat is fighting back.' Turns out I was cutting at a 15 degree tilt, so the surface tore instead of slicing clean. Changed to a straight-down stroke with a longer blade and now the grain stays intact. Anyone else had a customer point out something obvious that you somehow missed for like 8 years?

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