along the grain(결) vs against the grain(결)

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https://m.blog.naver.com/divox/130184659313

목재의 특성 - 2. Wood Grain / 나뭇결에 대한 이해

grain

noun (WOOD/CLOTH)
the grain [ S ]

the natural patterns of lines in the surface of wood or cloth:

along the grain

Wood usually splits along the grain.

against the grain

Sawing against the grain is easier than sawing with the grain.




In the context of woodworking or cutting meat, "along the grain" means cutting parallel to the fibers, while "against the grain" means cutting perpendicular or at an angle to the fibers.

Cutting against the grain generally results in a more tender and less chewy texture for meat, while cutting along the grain can make meat tougher. Similarly, in woodworking, cutting against the grain can be more difficult and may cause splinters.

Elaboration:

Meat:

When cutting meat against the grain, the knife cuts across the muscle fibers, shortening them and making the meat easier to chew. Slicing with the grain leaves long muscle fibers, which can be tougher and chewier.

Woodworking:

Wood fibers are arranged in a specific direction, known as the grain. Cutting along the grain follows this natural direction and is generally easier. Cutting against the grain, however, requires more force and can lead to splinters or a rough cut.

Shaving:

Shaving against the grain (ATG) is a technique used to achieve a very close shave, but it also increases the risk of irritation, ingrown hairs, and razor burn. Shaving with the grain (WTG) is generally easier on the skin and reduces the risk of irritation, but may not result in as close of a shave.

General Metaphor:

The phrase "going against the grain" can also be used metaphorically to describe actions that are unconventional or contrary to what is expected or usual.



What Exactly Is the Grain?

The “grain” of the meat refers to the direction that the muscle fibers are aligned.

You can see the direction the grains run by looking closely at the thin white lines on the meat. In the photo of flank steak above the fibers run vertically from top to bottom.

The grain of the meat is easier to identify in certain cuts of meat. It’s more clearly defined and easier to see in tougher cuts — like flank, hanger, and skirt steak — than it is in lean cuts, like tenderloin.


meat grain

wood grain