Baloney (bologna) roll-up try

[teebob2000]

Thanks Dutch!  Sadly that was the narrowest long knife I have, all the rest are variations of chef's knives.  If I do a smaller (thereby shorter) chub next time I'll try a steak knife to cut it.  I did cut with the knife parallel to the counter as shown in the pic at the top of the thread.  Slicing thinner would make it more flexible, and I believe the baloney also needs to be warmer so it's softer/more pliant.

 

[Dutch]

I hear you teebob-I used to be a meatcutter back in the day and still have some of my old knives. Some are very narrow from all the times they were passed over the sharping stones.

 

[roller]

Nice job...

 

[teebob2000]

Thanks Roller!