“Our butchers use a mixture of Japanese and German knives. Japanese steel is a bit harder than German steel, meaning it will hold an edge longer, but it’s more difficult to sharpen.”
“A knife with a serrated edge will cut easily through crustier meats like roasts because the teeth tear the fibers.”
“A knife with a straight edge will allow for a smooth cut on a crustless meat, versus tearing through the fibers.”
“That interesting knife with the hollows along the blade creates air between the knife and whatever you’re cutting, making it perfect for creating thinner slices and keeping foods from sticking.”
“Slicing thinly against the grain delivers short pieces of muscle fiber that are barely held together, for more tender pieces.”