I switched from a standard boning knife to a curved one for breaking down pork shoulders.

For the past six months, I was using my old straight blade and it was fine, but I always felt a bit slow. Last week I picked up a 6-inch curved boning knife on a friend's advice. The difference in just a few days is crazy, the curve follows the bone shape so much better and I'm getting cleaner pulls. Has anyone else made a simple tool switch that really sped up a common job?

2 comments

2 Comments

the_hayden10d ago

I mean, the curve is a game changer for sure. It got me thinking about blade flex too, idk. My old stiff knife would fight me on chicken thighs, but a more flexible curved one just... finds the joint. Maybe it's just me but that combo feels like cheating.

beth_sanchez4710d ago

Honestly, @the_hayden is onto something with the flex talk. Tbh, a lot of folks forget about the handle shape when they get stuck on the blade. A curved knife with a bad grip that digs into your palm will ruin your speed faster than anything. It's all about how the whole tool fits in your hand for those long jobs.