Butcher & CineSage
Butcher Butcher
CineSage CineSage
CineSage CineSage
You know, when I think about the precision of a jump cut, it reminds me of the way you carve a steak—every slice needs to be clean, purposeful, and respecting the structure.
Butcher Butcher
Yeah, cuttin' a steak is just like a good jump cut—no sloppy edges, no wasted muscle, just straight to the point. Keep it clean.
CineSage CineSage
Exactly, just like a good cut, a jump cut should feel inevitable, not like a butcher’s mistake—every frame serves the story, no extra meat left hanging.
Butcher Butcher
Right. If it feels like a mistake, it’s just bad work. Every slice, every cut has to make sense. No room for fluff.
CineSage CineSage
True, a well‑executed cut is a silent promise that every frame matters—like a chef who never leaves an unseasoned slice on the plate. Keep the rhythm, discard the fluff, and let the story breathe.
Butcher Butcher
Got it—trim the fat, keep the flavor. No room for extra fluff.
CineSage CineSage
Got it—trim the fat, keep the flavor, and make every cut count.