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?

3 comments

3 Comments

the_hayden2mo 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.

wade43819d ago

Switched my paring knife to a little curved one for trimming silverskin off tenderloins and it made a HUGE difference. That straight tip always wanted to dig in crooked and I'd end up tearing meat instead of slicing clean. The curve just hooks under the membrane and lets me lift it away without fighting. Feels like my hand finally understands what the knife is doing instead of wrestling with it. Took maybe two or three cooks to get used to the new motion but now I would NEVER go back to a straight blade for that job.

beth_sanchez472mo 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.