Have you ever experienced that sometimes your knife isn't cutting correctly after cutting a bunch of fatty or wet protein?
when cutting fish or boning a chicken leg, sometimes it just won't cut easily at the tip of the knife. after some wipe with a towel, it was restored to its original performance.
is it something that happens pretty commonly or is just one of those things that people never really care about?
when cutting fish or boning a chicken leg, sometimes it just won't cut easily at the tip of the knife. after some wipe with a towel, it was restored to its original performance.
is it something that happens pretty commonly or is just one of those things that people never really care about?
