Got so tired of my knife sticking in cold fat trims

Been trimming briskets for years and that layer of hard fat just gums up the blade every time. My old boss in Kansas City used to say 'just push harder,' but that felt wrong. Last winter I tried something dumb: I started dipping just the tip of my boning knife in hot water from the sink for like two seconds before each cut. Not the whole blade, just the part that hits the fat. It sounds too simple, but man, it glides right through now. I don't know if it's the tiny bit of heat or what, but it changed my whole morning prep. I'm saving maybe 15 minutes on each brisket now. Anyone else have a weird little trick for dealing with cold fat?

3 comments

3 Comments

price.linda26d ago

It's funny how the best fixes are often the simplest ones.

charlie19826d ago

My old car had a weird rattle for months. I took it to three shops and they all wanted to replace big, expensive parts. A friend's dad listened for ten seconds, tightened one loose heat shield bolt with a wrench from his garage, and the noise was gone forever. That taught me that experts sometimes overcomplicate things because they're looking for the hardest answer, not the easiest one.

pat_harris26d ago

Remember when I thought complex was better, @price.linda? You're totally right about simple fixes.