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Saw a butcher in Cleveland trim a whole ribeye with one knife and no steel, made me rethink my whole setup
Stopped into a shop on West 25th near the market while visiting my sister, and the guy behind the block had 40 years in and used a single 10 inch scimitar for the entire break down. He never touched a honing rod once in the 20 minutes I watched, just wiped the blade on his apron between cuts. I asked about it and he said he only steels at the start of the day and lets the blade do the work. Anyone here run a one knife setup like that or am I overthinking my roll?
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anthonyhunt13d ago
Waited the whole 20 minutes and never once touched a steel? That blade must be some kind of magic or he's just insanely good at keeping an edge. My knife would be dull as a butter knife halfway through one ribeye.
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