Swapped to a curved boning knife six months ago and I'm never going back to straight blades

Been breaking down carcasses for about 8 years now. Always used a standard straight boning knife because that's just what everyone had. Then this guy from a shop in Portland came through town and let me try his curved 6-inch. Felt weird at first but after one shift I could feel the difference on the rib bones. It just follows the curve naturally instead of me fighting to get the angle right. Anyone else made a switch like this or am I late to the party?

2 comments

2 Comments

grayperez6d ago

Oh great, another hipster tool that's gonna be mandatory in every kitchen by next year. I'm sure spending 80 bucks on a knife that curves slightly is totally worth it and not just an excuse to look cool breaking down chickens. Glad it worked out for you, but I'll stick with my standard blade that's never let me down.

david7016d ago

@grayperez why the hate, maybe it actually works better for some tasks?