ben206•2d ago

That Monday where everything went wrong on the ribeyes

Last month we had a whole case of ribeyes come in and I swear I lost my touch. The first three I pulled off the primal had weird fat caps that just would not trim clean, ended up wasting almost a pound and a half across the whole order. My coworker Dave was watching me and said 'dude you're fighting that knife more than cutting with it', which made me stop and check my steel. Turns out I hadn't honed it in three days and it was dull as a butter knife. Soon as I ran it over the steel for twenty seconds the next one came out buttery. Has anyone else had a stretch where it feels like your blade just gives up on you mid shift?

2 comments

2 Comments

faithwalker2d agoMost Upvoted

That's a rough Monday for sure. Had the same thing happen to me a few months back with a whole strip loin that just felt like it was fighting me the whole way. Realized halfway through I'd been so busy that morning I forgot to even look at my knife, and the edge was rolled over in a couple spots. A quick trip to the steel and a minute on the stone fixed it right up. Sometimes you just gotta stop and take care of your gear before you can take care of the meat.

paulw872d ago

Yeah man, dull knives will ruin your whole day. I did the same thing with a brisket last year, spent twenty minutes fighting it before I realized my steel was still in the drawer.