Vent: trimming whole loins used to take me 20 minutes, now it's closer to 8

Ten years ago I did everything with a 10 inch scimitar and a steel, working the silver skin off a whole pork loin in about 20 minutes. Last Tuesday I timed myself at the shop in Amarillo and it came in under 8 minutes, because I finally switched to a 6 inch curved boning knife and stopped fighting the blade through the fat cap. Anybody else find that going smaller on the knife sped things up instead of slowing you down?

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