> I tried to slice some pork chop eyes on the horizontal. I wanted it
> uniformly thin for a pork scallopine. Tried to flatten the meat with
> the metal dough scraper and use a sharp knife inserted between cutting
> board and the scraper - didn't work. I finally used the electric
> knife, and, holding it at a 45 degree angle, managed to slice off
> some meat, but it was thinner than wanted and tapered down to tissue
> thin on one end.
> Any suggestions? I didn't want to use the mallet method.
Not so solid it would take a band saw to cut through, but if just
beginning to ice up and a small toothed serrated knife were used?
A professionals sharp butcher knife would probly work also.
Possibly even well frozen and a serrated bread knife or clean hack saw
blade were used, might be worth while if doing a lot.
Mr. Joseph Littleshoes Esq.
Domine, dirige nos.
Let the games begin!