Jaccard ..... 15 or 45 ?? ... which to start ?

[Q_Egg]

I've had the 48 blade for a couple of years...use it for pork chop and lots of other things. I like it a lot -- it's a TOOL not a panacia! It's great on cheap steaks (we don't buy a lot of filet mignon around here) and just about anything you pan fry.

I wouldn't mess with the 16 blade unless I just couldn't part with the additional few dollars. Just my opinion.

Useful comment ... I've flopped around all day as the posts have gone up. Your post hit me in a soft spot ..... pork chops. We get some great deals at Costco on thick, great looking pork loin chops and then they are usually tough no matter how careful we are in the cooking process. The meat is so 'dense' that it seems like the Jaccard would really help.

I've flopped back on the 'get one' side again .....

 

[FatDaddy]

i like beating the chit out of meat with my big metal meat mallet. but thats just me.