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I used to think a boning knife was just a boning knife
But I picked up a Victorinox 6-inch stiff model after using a cheap flexible one for years. The control on breaking down a whole pork shoulder is night and day, way less wasted meat. Anyone have a favorite brand for poultry that's a bit more nimble?
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elizabethpalmer1mo ago
People sleep on how the handle shape changes everything for poultry. A thinner, contoured grip gives way better wrist control around joints and tight spots. My old knife had a bulky handle that made precise work a real chore.
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matthew_dixon1mo ago
Tell me about it, my wrist still hurts.
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