I have a question that I need some help with. I'm a left handed cutter, I was trained by right handed cutters and I cut meat from left to right, just like them. My manager just discovered (after 3 years) that I should not be cutting like that. He says that I should cut from right to left.
Is there a solid reason that I should be cutting meat the other way? I am used to it this way, I feel like my cuts are more accurate and I have more control when doing it the way I was taught.
I have not been cutting that long so I guess if I have to I could make myself cut the other way but it's hard to unlearn right away. I cut slower, sloppier and it just doesn't feel right.
My reply
WHAT !! You mean I been cutting meat wrong for 51 years ?? lol I would like to know what meat cutting manual he got that from or what school of meat cutting he got that from.
The manager is basing that on the fact that most right handed cutters would slice the loin from left to right, therefore a leftie should do it the opposite direction. Ideally its good to have your free hand on the outside to hold the slice erect or move it to a stack. Reaching over the knife in order to perform that task can be a little dangerous. However, this leftie is accostomed to slicing from left to right and to change that would be foreign and uncomfortable to him and may also lead to accidents.
I'm a right hander who's always cut right to left. It always seemed logical for me to hold the muscle firmly in my left hand and slice towards it. Through the years I've noticed most right-handers do it the other way. In short, there's no right way (or left way) of doing it. Whatever gets the job done.
I agree, there is no right or wrong way as long as you hit your dollars per man hour. LOL> I am right handed and when I eat my steak I cut it with my right hand and fork-it in my mouth with my left hand without missing a beat. I never, ever put my knife down and switch hands to fork it in. You only see that in the movies. LOL>
