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Dipping my blade in ice water between cuts finally stopped my ribeyes from looking ragged
I was losing about 3 nice ribeyes a week to smeared fat and torn grain, especially on the last few cuts of a primal. A guy at the shop in Amarillo told me to keep a bucket of ice water next to the board and dip the blade for a second before each slice. Now I get clean edges on all 12 cuts and my yield went up about 2 ounces per loin. Anybody else doing this or do you just swap knives?
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