Switched from a standard boning knife to a curved blade for breaking down hogs

For years I used a 6 inch straight boning knife on whole hogs. Last month I got a 5 inch curved blade, the kind with a slight belly. The difference in speed and clean cuts is huge. The curve lets you follow the bone structure way easier, especially around the shoulder and ribs. I cut my breakdown time by about 15 minutes per animal because I'm not fighting the shape. Has anyone else made a specific knife switch that changed their game?

2 comments

2 Comments

finley_harris510d ago

Try a curved blade on poultry too, if you do birds. The way it hugs the rib cage makes taking off the breast super clean. I found it gets in tight around the hip socket on a chicken way better than a straight stiff blade. Makes a messy job feel almost smooth.

derek86810d ago

Man I just use whatever knife is clean... it's a chicken not a surgery.