Back in the day, a dim lamp was all we had. Now with bright LEDs, no more squinting. Still, the old glow had its own vibe.
I got a new band saw for the shop last month. When I cut bone-in pork chops, it leaves small burn marks on the bone. The blade is sharp and I go at a steady pace. Should I change the blade tension or switch to a different blade?
Most butchers use a boning knife. A thin fillet knife lets me slide along the bone without force.