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Just figured out why my boning knife kept slipping on beef ribs
I used to go straight from sharpening to cutting for years until I noticed a guy at a shop in Denver wipe his blade with a damp towel first, tried it last Tuesday and the grip was night and day better, anyone else do something simple like that before they break down a primal?
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rayc837d ago
Wait, you just wipe the blade with a damp towel and that actually helps with grip? I've been fighting with my boning knife slipping for like two years now, and here I was thinking it was just my cutting technique or something. This blows my mind because I used to think a dry blade was the way to go, but now I'm wondering if that was causing all my problems. I've had the same issue with briskets where the knife just slides off the fat cap, and it drives me nuts. I'm definitely trying this trick tomorrow when I break down some spare ribs.
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