Switched from a 10-inch to an 8-inch breaking knife for lamb and it made a difference

I was fighting with a longer blade on lamb shoulders for months until a guy at a shop in Chicago told me to try something shorter. The 8-inch gave me way more control around the bones and I got cleaner cuts on the rack in half the time. Anyone else size down for certain animals?

3 comments

3 Comments

henry1012mo ago

Went from a 10 down to a 7 inch for breaking down whole hogs and it was night and day. Less fatigue and way less wasted meat around the joints. Shorter blade just lets you feel the bones better instead of guessing.

wesleypatel2mo ago

That tip about feeling the bones better makes a lot of sense. Do you find the shorter blade works just as good for trimming fat caps or slicing steaks after you break it down?

skyler_white1mo ago

Hold up though, a 7 inch is fine for breaking down but you're gonna lose some leverage on those big primal cuts like the shoulder. I'd keep a 10 around for the heavy splitting, then swap to the shorter blade for the detail work around the joints and bones. Just my two cents from doing whole animals, having both sizes saves your wrist and your meat.