- Joined
- Dec 15, 2008
- Messages
- 2,012
Brad the Butcher. Do you ever use a fillet knife to remove membrane from meat?
No I prefer a thin but stiff blade, like a boning knife or a well used(thin) butcher that has a fine ground edge.
I like to feel the tension of the blade sliding under the membrane/silverskin and blade flex causes me to break through instead of slipping underneath.