Good steel and BBQ- more fustration
As an avid BBQ-ist, I have been having an ongoing problem with "the crust" and my good knives.
I often blow the edge on the first few cuts. I have done some work around, like pre cut the crust with a serrated knife/German knife, remove bottom crust and slice upside down & ect.
On the bench I have worked with Dave on a number of schemes to address this, leaving the knife toothy (not acceptable as the slices are no good ) varying the edge angle, meticulously removing the burr.
Any thoughts or suggestions?