Switched from a boning knife to a breaking knife for breaking down primals and it changed everything

For the first 5 years I used a standard 6 inch boning knife for EVERYTHING including breaking down whole beef primals. My hand would cramp up after like 3 hours and I'd be fighting through fat and silver skin. Then about 2 months ago this old timer at the shop I work at told me I was using the wrong tool. He handed me his 10 inch breaking knife and said just try it. The difference was night and day. That longer blade lets me take longer cleaner strokes through the muscle and I don't have to use near as much elbow grease. My speed went up probably 30 percent and my hands don't ache at the end of a shift. Has anyone else made a similar switch or am I just late to the party?

2 comments

2 Comments

ruby49411d ago

Man I'd love to see this guy try to break down a whole beef primal with his 6 inch boning knife without his hands turning into claws by the end. I've used a 6 inch for years too and yeah it's fine for little stuff but trying to slice through a whole ribeye roll with that short blade is like digging a ditch with a spoon. The old timer was right, that longer blade just lets you glide through the fat and muscle without fighting it every inch.

the_jordan11d ago

I've been using the same 6 inch boning knife for 12 years now and I don't see the issue. You call it the wrong tool but that thing lets me get in tight around bones and joints way better than a long blade ever could. I break down about 40 primals a week and my hands are fine, maybe you just need to sharpen more often or work on your technique. A breaking knife feels like swinging a machete in close quarters and I bet you're losing a lot of meat off the bone with those long strokes.