No, you should always use a striaght edge knife for a clean cut. For larger pices of meat use a butchers knife with a graton edge, graton edge knifes have indentations on the side of the blade to allow jucies and meat to slide along the knife and prevent the knife from getting sucked into the piece.
No as it is very unsafe to cut frozen meat with an electric knife. It is better to wait until the meat has been defrosted. Also cutting frozen meat with such an item will cause damage to the item such as blunting of blades. So therefore it is never recommended to perform such an action due to high accident incident rates.
Dubost makes both the serated and non-serated steak knives. Always opt for a serated steak knife as opposed to a non-serated steak knife. As a rule of thumb steak knives should always be serated, they are designed that way to cut through meat with ease. Make sure to ask before you buy, if your Dubost Laguiole knives are "Made In France". The market is saturated with Chinese & Pakistani knock-offs. Laguiole is a region in France not a company, not unlike cognac being a region in France also. Therefore anybody can stamp Laguiole on a knife with no copyright infringements. Make sure it doesn't say crafted in France, it must say "Made in France" Of course there are many degrees of quality, but price normally dictates what grade of knife you'll get. Having said that, you can definitely shop around and get a set of 6 Dubost steak knives (serated) for around 60 dollars. Hope this helps.
The basic parts are: 1) a hopper or funnel at the top of the grinder through which the meat passes through, 2) a horizontal screw conveyor that moves the meat towards 3) sharp blades that grind and cut the meat and 4) plates that the meat extrudes through.
Scissors have two sharp blades and when you put paper in between the blades and press down, the blades cut the thin piece of paper.
dependes what you like. everybody likes different things.
Band saw blades come in various types, each designed for specific cutting applications. Some common types include carbon steel blades, bi-metal blades, and carbide-tipped blades. Carbon Steel Blades: These blades are suitable for cutting wood, plastic, and non-ferrous metals like aluminum. Bi-Metal Blades: Bi-metal blades are more durable and can cut through a wider range of materials, including wood, plastic, non-ferrous metals, and mild steel. Carbide-Tipped Blades: These blades are designed for cutting harder materials like hardwood, dense plastics, and metals such as stainless steel.
No. Only diamond can cut diamond.
why does my rider cut off when i engage the blades
Yes,plastic knives can cut meat.
Because the meat is thicker than bread
The tenderloin is cut from the Psoas Major muscle that runs along the central spine of the animal be it cow, sheep or pig. This area between the shoulder blades and hip are not well used by the animals and are therefore considered to be the choicest and tenderest cut of meat.
It gives more friction, allowing it to cut touch things easier. Fruit is already pretty smooth on the inside, so it doesn't need serration. Breads and meat however usually do need serration to cut, though different types.