I finally switched from a standard boning knife to a curved one for breaking down hogs

For years I used a straight blade, but a guy at the shop in Kansas City told me to try a 6-inch curved one. The way it follows the contours of the shoulder and hip joints is just smoother, and I'm not fighting the cut as much. I did a whole 250-pound hog last Friday and it felt way faster with less strain on my wrist. Has anyone else made a specific blade shape change that really clicked for them?

2 comments

2 Comments

blairwhite1d ago

Huh, I still find a straight blade gives me more control for that kind of work.

gavinhunt21h ago

Straight blades are just better for control, lol.