That $180 grinding blade I babied ended up being the wrong alloy for beef...

I spent 6 months carefully hand-washing and drying this fancy Austrian blade, only to find out it was designed for pork fat not beef sinew. My butcher mentor finally pointed out the stamp on the box after I complained about it dulling after 50 pounds of chuck. Anyone else ever buy a tool that just wasn't made for your usual cuts?

3 comments

3 Comments

the_alice17d ago

I mean, that "wrong alloy for beef" hit close to home. I've got a cleaver from a well-known brand that's perfect for breaking down chicken but it chips like crazy on any beef bone. Now I just keep it as a dedicated poultry tool and use a cheaper generic one for everything else.

wadem898d ago

The "wrong alloy for beef" thing got me good too. @rileyb61 I think you're onto something about it being a design flaw though, because I had this one cleaver that could barely handle a chicken thigh without chipping. It was like the metal was too brittle or something. Now I just use it for cutting veggies and pretend its a fancy tomato knife. Worst part is I spent way too much on it and now I'm scared to use it on anything harder than an onion.

rileyb6117d ago

Hold on, I kinda see it the other way. A good knife shouldn't chip on beef bones at all, that's a design flaw more than a "wrong alloy" thing. Maybe that brand just isn't as tough as they claim lol.