I noticed in a breakdown video while butchering a cow. Is it due to fibers being more stringy after being cooked? My other thought is the temperature of the meat.
In: Other
Because serrations aren’t really necessary, and when you’re cutting meat for hours on end, the knife will dull and be MUCH harder to sharpen if it’s serrated. A couple quick swipes of the blade on a honing steel will put a razor edge back on it and seconds, and you can just keep cutting away unbothered, if there’s no serration to worry about.
The effort required to saw through meat with a dull serrated knife is WAY more than with a razor-sharp straight blade. Not to mention that when you’re boning out the meat, you want to be able to draw the blade smoothly directly across the bone without it snagging on bone or tendons/sinew. Serrations will constantly snag on that, and it’s not only a ton of effort, it’s also dangerous when your hands are covered with meat, fat and blood.
Straight-edge blades make a nicer looking cut of meat than serrated blades do as as well, and leaves less random torn muscle fiber behind to have to clean up, throw away, or toss in the grind bucket.
Even most table knives have little micro serrations, even though they’re never sharp to begin with. When you’re just eating a steak, the blade doesn’t need to be that sharp, and the serrations can make up for the fact that the blade is dull, and it won’t need to be sharpened regularly due to having been scraped against countless plates. But if you’re breaking down a carcass, you want that blade as sharp as possible, to minimize the time and effort it takes you to get the job done.
Latest Answers