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
tl;dr serrated blades are easier but not as good
You can easily get serrations on a blade with a single pass of a grinder. Even if you don’t have those fancy multi-bevel serrations just putting a bunch of jagged edges on the metal will make it cut decently.
The tiny jagged edges catch on to the meat and rip them out, the same way a saw does. The two big downsides are that it leaves jagged cuts instead of nice smooth ones and, once a serrated knife does get dull, it’s much more annoying to resharpen.
If you want a smooth edge, you need to start with good steel. It doesn’t need to be super fancy but if it’s too soft any edge will just disappear really fast. Then you need to carefully grind that edge down with successively finer grits and maintain a really steady angle while you do it.
That gets you kitchen knives that can cut like razor blades. If you just touch them to meat it cuts right through. It lets you make really smooth cuts and that gives you much more control.
With a sharp knife you can delicately separate connective tissue from muscle. You can take large muscle bundles and easily cut along the fibers to separate them into individual muscles. You can cut paper thin slices of meat. When it gets a little dull you can easily re-hone it or even re-sharpen it.
Latest Answers