Sous vide bags kept floating, so I tried the fork trick from a line cook in Portland

Had a pork shoulder in the bath at 165F for 18 hours and kept having to weigh the bag down with a pan. A buddy who works at a spot in Portland told me to clip a butter knife to the bag edge before sealing. That little bit of metal sinks it just enough without messing with the seal. Has anyone found a better way to keep bags down for long cooks?

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