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Swapped my boning knife for a scimitar mid-shift and never looked back
Was fighting with a heavy steer hindquarter using a 6-inch curved boner and kept tearing the silverskin - grabbed a coworker's 10-inch scimitar on a whim and sliced through the whole loin like butter. Has anyone else found one tool just clicks with a certain cut way better than the standard recommendation?
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alices161d ago
Wait, ryan719 - are you saying a cheap stamped knife actually helped more than a proper boner?
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ryan7192d ago
Man, the part about "kept tearing the silverskin" hit me hard. I spent a whole summer butchering at a place that only had those cheap stamped boning knives and I swear to god I spent more time fighting membrane than actually cutting. Then I grabbed a 12 inch slicing knife, not even a scimitar, just kind of a long narrow thing, and it was night and day. It's funny because I remember my first chef told me that longer blades are only for portioning big roasts but I think he was full of it. Sometimes the tool that looks wrong for the job just works better because your hand can relax and let the knife do the work instead of forcing it. I still keep that old 6 inch in my roll because it feels wrong to toss it, but it mostly just sits there while I grab the long stuff.
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