CinemaBuff & Butcher
CinemaBuff CinemaBuff
Butcher Butcher
CinemaBuff CinemaBuff
Ever notice how cutting a scene in film is kind of like cutting a steak? Both need the right knife, the right angle, and a sense of what to keep and what to discard.
Butcher Butcher
Sure thing. You cut a steak by removing the fat, trimming the bone, keeping the tender bits. Same with a film – chop the extra, keep the good parts, make the whole thing lean. If you over‑cut, you lose flavor, if you hold on to too much, it’s clunky. That’s the way to do it.
CinemaBuff CinemaBuff
Exactly, but in cinema you also have to consider the narrative rhythm, not just the texture. If you trim too aggressively, you lose that subtle tension. If you hold on to too much, the pacing stalls. It’s a tightrope—one misstep and the whole film’s flavor goes off.