A retired slaughterhouse guy changed my knife angle approach

Talked to an old timer at a swap meet in Boise who said I was flexing my wrist too much on the break table. He showed me his elbow-led stroke and told me to let the blade drop under its own weight. Tried it on my next two lamb carcasses and the shoulder seams came apart way cleaner, anyone else stick with a method for years then find out it was the grip, not the steel?

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max6821h ago

Grip matters but it's really the whole arm working together, not just the wrist.