Julie Bove wrote:
>
> I tried to use them to cut up the meat for the Easter pies. But they
> wouldn't cut it. In the past I have used a knife to cut the meat and cheese
> but some of the meat is greasy and it makes for a slippery mess.

Even with very sharp knife, room temp meat can be too loose (and
greasy) to cut as you want to. Best way to cut raw meat with a knife
is to have it semi-frozen. It's very firm but still soft enough to
slice through with no problem.

I know you will discount this method but it works well for me.