I have an end grain board but don't really use it for trimming my briskets. With the trim the blade doesn't really come in a ton of contact with the board. Maybe a bit when shaping the sides or edges. But the full length of the blade isn't slicing against the board much. In the video I do use the end grain board for slicing and love it for that. A good end grain board is hard to beat and I use that one almost all the time for my finished meat whether that is tri tip, chicken, brisket, ribeyes, or whatever.
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Great sharing
Also a tip is get yourself a good End grain cut board it we’ll keep you blades sharp 2-3 times as long.
I have an end grain board but don't really use it for trimming my briskets. With the trim the blade doesn't really come in a ton of contact with the board. Maybe a bit when shaping the sides or edges. But the full length of the blade isn't slicing against the board much.
In the video I do use the end grain board for slicing and love it for that. A good end grain board is hard to beat and I use that one almost all the time for my finished meat whether that is tri tip, chicken, brisket, ribeyes, or whatever.
I think that’s bigger then 6.5 😅
Jokes aside I love my Dalstrong knives try the shadow black spartan series. It’s scary sharp like barely touch it cut yourself sharp.