Could your grandma come cook for me too?

Frozen spinach works fine in soup but "less than half the price per pound" only holds up if you actually eat all of it, and half the bags I buy end up as freezer burn six months later. Fresh broccoli also holds up way better in a stir fry, the frozen stuff always goes soft no matter the brand.

There was a guy on a meat cutting forum who posted about this exact thing, running a whole deer through with one knife instead of swapping every five minutes. He said the swap itself is what kills you, not the cutting. Hand goes down, grab new knife, find your spot again, that's dead time on every single animal. At 100 deer that adds up fast. I started doing the same thing on my own breakdowns and the flow feels way better once you stop reaching for the other knife out of habit. Kept my breaker sharp more often too since it's doing more work. Curious if you noticed any wear difference on the edge running it that long per deer.