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Appreciation post: the blade angle on my scimitar after 12 years at the shop in Bangor
Spent an hour last Saturday watching the new guy fight a whole ribeye because he had his scimitar ground at a 15 degree edge like a chef's knife, and it finally hit me why my old one cuts so clean. A meat blade wants closer to 20 to 25 degrees so the edge rolls through sinew instead of skating off it, and my 35 year old Forschner still goes through a full strip in one pull. What angle are you all running on your breaking knives, and does anybody actually change it between beef and pork?
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