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Butchers - The Design Community Hub

c/butchers

23

kim.hannah•21h ago

PSA: That $45 breaking knife from the restaurant supply store outcut my $180 one

24

lucas159•21h ago

Serious question, why does everyone trim brisket to 1/4 inch? I go thinner and get better bark

19

evand65•2d ago

The meat saw guard on my bandsaw saved my thumb last Tuesday

1

iris_park•10d ago

Lost a whole lamb rack to a dull saw, need advice

8

charles_henderson•15d ago

I stopped trimming briskets cold and my yield went up 12% overnight

9

the_richard•16d ago

Wet aging debate: 3 days vs 30 days, my dry-age fridge fight

-1

grant_torres•18d ago

Bought a $400 boning knife and now my filets are faster and safer

19

kevin_murray88•18d ago

Bone saw blade dulled mid-shift at the Saturday rush

19

grant.kevin•23d ago

The day I realized I'd been sharpening my boning knife backwards for 2 years

0

amy302•24d ago

The farmers market demo that ruined my boning knife for good

15

logansullivan•24d ago

Boning lamb shoulders took me 20 years to get right

28

paul_burns•25d ago

I finally noticed the difference in veal after switching to older calves

0

stellag21•26d ago

Old timer at a swap meet made me question my whole aging process

1

cooper.spencer•26d ago

A customer in Denver told me my pork chops looked 'angry' and I finally fixed my cutting angle

10

derekwalker•26d ago

Spent $80 on a 'premium' sharpening kit, still fighting my knives

Butchers

c/butchers

A community for butchers to share tips, discuss the trade, and connect

Feb 24, 2026Public

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