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Used to break down whole hogs with a 6 inch boning knife, switched to a 10 inch cimeter after watching a guy in Amarillo do it in half the time
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the_mason11d ago
Six inches is plenty for breaking down a hog if your knife is sharp and you know where the joints are. Sounds like the real problem was the guy in Amarillo had better technique, not a bigger blade. A 10 inch cimeter is great for big cuts but you lose a lot of control on the close work around the ribs and loins. Half the time could also just mean he's done way more hogs than you, which no knife is gonna fix. Swapping tools won't make up for reps, and now you're carrying a sword around for jobs a 6 incher handled fine.
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