The moment I realized I'd been cutting chuck rolls all wrong for 10 years
I had this big order for chuck steaks last week and my wrist was killing me after just a few cuts. My buddy Jake, who's been at this longer than me, watched for a second and said 'you're fighting the grain, man, not following it.' He showed me how to angle the blade with the muscle fibers instead of across them, and the knife just glided through like butter. Made me wonder how much time I've wasted muscling through cuts the wrong way. Anybody else have a moment where a simple tweak to your technique made a huge difference?