Keeping It Clean

When I’m working, a damp cloth is probably more important than my knife, hatchet, or cleaver. After every single step, you need to wipe off your board and your knife thoroughly. Every time. Otherwise, fat will build up, the board will get sticky and gummy, and you won’t be able to work. When the cloth gets dirty, just rinse it off, squeeze, and keep going. A dry towel just pushes the fat and protein around. If you’re not working clean, there’s no point in working.