Unpopular opinion: I think we overrate the need for super sharp knives for every single cut

I was reading a USDA guide on meat safety from 2019, and it mentioned that a moderately sharp blade can actually cause less tissue damage on certain primal cuts, leading to better aging. I mean, I always thought you needed a razor edge for everything, but this was about beef shoulders specifically. It said a slightly duller edge can tear less of the muscle fibers you want to keep intact for dry aging. Maybe it's just me, but has anyone else found this to be true in their own work?

3 comments

3 Comments

jesse_green551d ago

Wait, that actually makes sense though?

david5621d ago

Honestly @jesse_green55, are you serious? I just saw the part where they said the whole thing started over a parking spot. That's wild. I was following along thinking it was some big deal. Tbh it makes the whole argument seem pretty silly. People really get that worked up over nothing sometimes.

brian3281d ago

Yeah, I used to think the opposite.