olivia_webb•2mo agoProlific Poster

I finally switched from a standard boning knife to a curved one for breaking down hogs

For years I used a straight blade, but a guy at the shop in Kansas City told me to try a 6-inch curved one. The way it follows the contours of the shoulder and hip joints is just smoother, and I'm not fighting the cut as much. I did a whole 250-pound hog last Friday and it felt way faster with less strain on my wrist. Has anyone else made a specific blade shape change that really clicked for them?

3 comments

3 Comments

blairwhite2mo ago

Huh, I still find a straight blade gives me more control for that kind of work.

gavinhunt2mo ago

Straight blades are just better for control, lol.

lewis.drew15d ago

Yeah, straight blades definitely have their place for fine work. Just feels like you've got more direct feedback from the material. Personal preference plays a big part though.