Pudge & GadgetGuru
Pudge Pudge
GadgetGuru GadgetGuru
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 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 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 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.