Slicing your own smoked salmon at home from a full side. Do it. Helps to have a long knife with a scalloped or granton edge so the salmon does not stick to the knife. Cooks Illustrated also notes that the hollows also allow for a very thin cutting edge without giving up the heft of the spine. Chuck some slices over a salad or into your omlette. Or just lemon and cracked black pepper. Bosh.
