Sliced through a $30 pork loin only to find the counter was greasy and the knife went sideways

Was breaking down a big pork loin for Saturday service and my new chef's knife slipped right off the fat cap. Ended up with a nasty gash on my finger rather than a clean cut. I had to stop, bandage up, and swap to a wet towel under the board to keep it stable. Do you guys prep your cutting boards with a damp paper towel underneath or just deal with the sliding?

1 comments

1 Comment

jason_fisher49d ago

Damp towel under the board every single time. That's just basic safety, not even a question. Greasy counters will get you cut eventually, and a towel costs nothing. You learned the hard way like most of us did.