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TIL trimming silver skin off a whole tenderloin got way faster after I gave the blade a real edge
I was losing a good 15 minutes per tenderloin fighting that silverskin because my boning knife was basically butter knife dull. Took it to the tri-stone for about 10 passes a side on a Tuesday night and tried again on a case of six the next morning. Same knife, same hands, but the skin peeled off clean in maybe 4 minutes a piece and I wasn't tearing into the meat. Guess I'd been telling myself sharpening was a weekend chore when it takes less time than a coffee break. How often are you all touching up your boning knives between full grinds?
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patriciah5110d ago
Wait, you were fighting six tenderloins with a dull blade and just accepted that as normal?
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