One of the "oldest most experienced" meat cutters in my shop told me I didn't need to notch the lamb loins on the saw so he used my knife. Found shards of metal in them. Luckily before they went out to the customers. This meat man was not happy He works at Stop and Shop
you owe me a new knife-and never pick up another cutters knife-ever!I was taught to never use another mans knife,and never sharpen your own on the clock!Right Uncle Leon?!
Never had that happen, but I did once have one of my cutters give a bagger my 12 inch steak knife to go outside to cut weeds! It looked similar when I got it back.
One of the "oldest most experienced" meat cutters in my shop told me I didn't need to notch the lamb loins on the saw so he used my knife. Found shards of metal in them. Luckily before they went out to the customers. This meat man was not happy He works at Stop and Shop
If this happened the way you were told Leon, then I say the person who did it, owes the other cutter a new knife. It's just between the two cutters. No company involvement like others have suggested (no write up/suspension).
I have seen people knife lamb loin chops between the vertebrae without notching them on the saw first but that was with a larger knife and he used the back end near the handle where the blade is thicker. Also, he had someone cut serrations in the blade at that point and it was do able. But mostly just for him. This person had a very strong wrist. I'd say that over 90% of meat cutters (including me) aren't strong enough. Unless you use the knife as a cleaver and chop through it, it wont be possible if you don't notch it first. Maybe if the lamb is very young, 30 lbs or under it could be possible. Never tried it on a lab that small.
We have about 12 journeymen cutters and 2 or 3 of us don't notch the loins, but those guys use a cleaver. Never a knife. I like to notch them, but only go as deep as necessary.
I'm not sure about the knife in the picture. Someone really stupid used that one. Why did he/she use that part of the knife to try that job?
We do knife very very young veal loins that way. No notching. Cleaver not necessary.
I think in some cases, it's ok to use another person's knife. For a real quick job, like separating a chicken leg and thigh (if your knives aren't nearby). Or a clerk who doesn't have his own knife and doesn't want to bother a journeyman for help cutting a roast in half. I encourage that. Common sense of course. Don't open boxes with other person's knives. If you forget your knives (never done it), with permission, you should be able to borrow a knife or two from someone else.
