My boss said to always check the saw blade before cutting a rack of lamb

He told me a dull blade can tear the meat, not cut it. I ignored him once and ruined a $120 order. Anyone else learned this the hard way?

3 comments

3 Comments

the_viola1mo ago

Yeah, "ruined a $120 order" hits close to home. I once tried to slice a brisket with a blade that was basically a butter knife. It looked like I attacked it with a spoon, just shredded and sad. That was an expensive lesson in not being lazy.

ross.jessica4d ago

Hold on, wait. Did you say a dull blade gives you MORE control? That's wild to me. I mean, sure, I've hacked through a half-frozen chicken with a not-so-sharp knife, but that felt like wrestling an alligator, not controlled cooking. That shredded brisket story makes total sense to me because you can't really "feel" the meat tear when you're just mushing through it, you know? My brain just can't compute a dull blade being the better choice for anything delicate like lamb.

nora7351mo ago

A dull blade gives you more control over the cut, letting you feel the meat's texture. Tearing can actually be better for some dishes, it helps the seasoning get in deeper. @the_viola, that shredded brisket might have held the rub better than a clean slice. Sometimes a perfect cut is just for looks and doesn't matter for taste. I've made plenty of good meals with tools that weren't razor sharp.