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Tried breaking down a whole hog with my old 6 inch boning knife vs a 9 inch cimeter, night and day difference
I've been using the same 6 inch boning knife on hogs for about 8 years and figured it was just fine for the job. Last Tuesday I borrowed a buddy's 9 inch cimeter at the shop in Nashville and the whole process went from taking me 2 hours down to about 45 minutes. The longer blade let me make clean cuts through the shoulder and loin in one pass instead of sawing back and forth like an idiot. My forearms weren't dead by the end of the day either, which never happened with the short knife. Now I'm wondering if I've been making this way harder on myself for no reason, has anyone else switched blade lengths and had it click like that?
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kaiharris11d ago
8 years on the same knife and you blame the blade? Sounds more like you finally learned the cuts and the cimeter just got the credit. A sharp 6 inch that you actually know will beat a 9 inch you borrowed once, so try sharpening your old one before you go buy a new toy.
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