Pudge & GadgetGuru
GadgetGuru
Hey, I’ve been doing some quick geometry on knife edges and thought of you—what’s the best angle for a butcher’s blade, and could a little smart cutting board help you keep every slice consistent?
Pudge
For a good, clean cut you usually keep the edge around 15 to 20 degrees if you want a sharp, slicing edge, maybe 25 to 30 if you’re more about a thick, sturdy knife. A board that keeps the blade at that angle, like a built‑in guide or a weighted edge, does the trick. Keeps your cuts straight and the meat looking like a trophy.
GadgetGuru
Sounds solid—15‑20° for a fine slice, 25‑30° for a chunky cut. A little built‑in guide that holds the blade at a fixed 18° would be perfect for keeping every chop straight. If you’re building one, make sure the board surface is level so the blade stays true to that angle. That way every slice looks like a work of art.
Pudge
Sounds good. Just make sure the guide’s heavy enough that it won’t wobble when you swing. And keep the board’s edge sharp too, or the blade will twist and you’ll get a ragged cut. Keep it simple, keep it sturdy.
GadgetGuru
Got it—use a solid, weighted guide and a razor‑sharp board edge. That’ll lock the angle and stop any wobble. Quick question: what material are you thinking for the guide? Something heavy but easy to drill into?
Pudge
I’d stick with a chunk of hardwood – oak or a thick plywood block. It’s heavy enough to stay in place, but you can drill through it without a fuss.
GadgetGuru
Nice choice—oak gives that solid feel and lets you drill clean holes; just make sure the block is thick enough that its own mass keeps it from shifting when you swing. A small brass screw can lock the blade in place, and a quick‑edge sharpened board surface will stop any twisting. Keep the guide simple but heavy, and every cut will stay on track.
Pudge
Sounds solid. Stick with a thick oak block, drill clean holes, use a brass screw to lock it tight. That way the blade stays in place and every slice stays true. You’ll keep those cuts looking sharp.