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Pro tip: it took me 3 weeks to figure out why my pork shoulder cuts looked ragged
My 8 inch breaking knife had a burr I couldn't see, and after 3 weeks of blaming my sharpening angle a $12 loupe from the hardware store in Boise showed me the whole edge was rolled over, so has anyone else chased a cut quality problem that turned out to be a tiny hidden edge issue?
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