Let's talk processing

[SBR Sarge]

Thanks Aaron. I had wondered if the difference was that some are a grit type texture and some, like mine, have very fine striations. It sounds like any texture is a sharpening and smooth is honing where it more polishes the edge rather than removing much material.

Thanks!

 

[Weldor]

Best cutting boards are teflon, you can get it in sheets or cut to size . Mcmaster carr or other suppliers. I use one 1/2" thick 24" x 36 sits on top of my table heavy enough it does not move around. Just us a standard router to round over the edges and your set.

 

[thechad]

Many have said it, but sharp knives are a must.

"A dull knife goes where it wants to. A sharp knife goes where YOU want it to."

 

[BBob]

I had no idea there were two kinds of steels. Here’s a pic or two of my Gerber steel. Any idea what kind it is?

The Zwilling/Kramer double cut has both. If you don’t own a steel yet this is a good one to have.

The Best Honing Rods | America's Test Kitchen

It's supposed to keep your knife sharp, but does it work?

www.americastestkitchen.com

12" Double Cut Steel Hone with Plastic Handle by Zwilling - Kramer Knives

Regular maintenance tool to align the blade’s edge

kramerknives.com

 

[S.Clancy]

As a guy that has used a 3/4 HP grinder for like 10 years, I would up the grinder to 1.5 HP personally. I also wouldn't bother with the mixer. And get a big stuffer, like ~15 lbs ish. The vaccuum sealer is nice to have, but I end up wrapping alot of the meat we cut. I have not seen any freezer burn on wrapped meat if eaten in a reasonable time, like within 2 years.