About time, now I can finally prove my buddies wrong when they cheat.

Switched my paring knife to a little curved one for trimming silverskin off tenderloins and it made a HUGE difference. That straight tip always wanted to dig in crooked and I'd end up tearing meat instead of slicing clean. The curve just hooks under the membrane and lets me lift it away without fighting. Feels like my hand finally understands what the knife is doing instead of wrestling with it. Took maybe two or three cooks to get used to the new motion but now I would NEVER go back to a straight blade for that job.

Skill is skill, a good cut is a good cut.

Nah, it's all about the feel lol

Oh man, that's the worst. I had a friend do the same thing with sauerkraut once. I just smiled and nodded, but later I brought over a jar of my own that had gone a full month. Let them try a side by side, you know? The look on their face said it all. Some flavors just can't be rushed.