11
Can we talk about switching from a standard boning knife to a 6-inch curved blade for breaking down hogs?
After switching tools for a month, my shoulder strain dropped by about half because the curve lets me follow the natural lines of the shoulder and ham without having to twist my wrist as much, has anyone else found a specific knife shape that cut down on fatigue?
3 comments
Log in to join the discussion
Log In3 Comments
stella225d ago
My old straight boning knife used to make my forearm ache after just a few chickens. Switching to a narrow, flexible blade for poultry was a total game changer, it just slips right along the ribs and breastbone. It's crazy how much difference the right curve or flex makes, isn't it? You don't realize how much you're fighting the tool until you find one that actually works with you.
3