Spent 10 years breaking down primals with a curved boning knife

Old timer at the shop said why fight the curve and handed me a straight one. Took me 30 minutes on a single strip loin to realize how much extra work I was making. Anyone else have a blade shape they swore by until a mentor called them out?

3 comments

3 Comments

tylerr293d ago

Bro you really think 30 minutes is bad? I spent damn near 2 hours on a single chuck trying to make it look clean because i was using one of those weird serrated boning knives my old boss swore by. He said it was the best thing since sliced bread. Turns out the serrations were just tearing up the meat and making a mess. My dad came by the shop one day, looked at me working, and just handed me a standard 6 inch straight flex blade. Night and day difference. I felt like a complete idiot for not questioning the serrated thing sooner but man when youve been doing something wrong for years you dont even realize how much easier it could be. That straight blade just slides right through the fat and sinew, no fighting at all. Now i keep a straight blade in my roll and a curved one for specific stuff like chicken leg quarters but nothing beats a good straight knife for breaking down primals.

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parker_bailey3d ago

You seriously took a serrated knife to a chuck roast? That's like using a chainsaw to trim your toenails.

felix_coleman871d ago

Did your dad ever say anything when he handed you that blade, or was it just one of those knowing looks that said everything?

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