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.
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Hard, straight blades work flawlessly, and cut through everything in a matter of seconds, but on a plate they will dull quickly.
A serrated blade saws which ultimately will work no matter how dull it is, but it’s slow and produces ugly work.
Ideally, customers would have a tiny version of a kitchen knife, but one wrong move the can kill someone in under a minute.
If you can slice through a two inch steak without effort, the other people at your table as just as easy to cut to ribbons.
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