Bosor b'Cholov - Yagdil 5783: What are 2 possible differences between the case of fish broiled on a meat baking pan and sharp food cut with a meat knife?

Question

What are 2 possible differences between the case of fish broiled on a meat baking pan and sharp food cut with a meat knife?

Rabbi Berel Bell · Accepted Answer

1) The sharpness draws out the taste directly (not just nat bar nat)
2) The knife is assumed to have a film on it, which goes directly into the food.

What are 2 possible differences between the case of fish broiled on a meat baking pan and sharp food cut with a meat knife?