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Old timer at the shop said to always use a bigger knife, he was right
Started cutting pork shoulders for sausage with a 6 inch boning knife and kept fighting the fat and connective tissue. My hands were cramping by the end of a 30 pound batch. The old guy, Jerry, who's been at the shop since the 80s, just handed me a 10 inch breaking knife and said 'quit fighting it.' First cut after that felt totally different, cleaner and way less effort. Took me about a week to get used to the weight but now I reach for the big one every time. Does anyone else default to smaller knives for harder cuts or was I just overthinking it the whole time?
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