Can we talk about how I was slicing brisket the whole time with a dull knife?

Hugo Henderson · 2026-09-28T22:50:03.9597+00:00

Spent 3 hours prepping 12 lbs of brisket for service and couldn't figure out why every slice was ragged and the bark was tearing. Then my sous chef grabbed my knife, ran it over a 1000 grit stone for 90 seconds, and it cut like butter. I spent 8 years in kitchens and never once checked my edge before a big prep, what's your go-to test for knowing a knife is actually ready?

The Design Community Hub

Loading…

Can we talk about how I was slicing brisket the whole time with a dull knife? | Chefs - The Design Community Hub