I used a new kind of saw blade on a side of beef last week and it left a rough, torn surface.

It was a 10-inch blade with a special 'anti-stick' coating I bought online. I was cutting through the ribs and it just seemed to drag and tear the meat instead of slicing clean. The bone dust was worse too. It ruined the presentation on a prime cut for a customer order. I had to go back over everything with my old blade to clean it up. Has anyone else had a bad experience with coated blades for breaking? What's your go-to for clean bone cuts?

3 comments

3 Comments

thomas833mo ago

Ugh, that anti-stick coating is probably the problem. It's meant for wood and plastic, not meat, so it gums up with fat and tissue. I stick with a plain, high-tooth-count blade for clean bone cuts, no fancy finishes.

harper2543mo ago

Read that some coatings can even flake off into food.

jamieburns1mo agoTop Commenter

Wait, has anyone else ever had a non-stick coating get all weird from some marinade or something? I remember this one time I was cutting up some ribs coated in a super sticky brown sugar rub, and my fancy coated blade felt like it was fighting me the whole way. Ended up tossing it in the drawer and just using my old, beat-up 10-inch chef's knife that I got from a thrift store. That cheap thing slices through bone and cartilage like butter, no muss no fuss. Sometimes the simple stuff wins, you know?