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Deboned a whole pig with a cheap knife vs a good one last weekend
I mean, I've been using my old $15 boning knife for years and thought it was fine. Then I borrowed my buddy's Wusthof and it cut through the shoulder joint like butter, took me 20 minutes less on the whole thing. Has anyone else noticed a huge difference upgrading your main knife?
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sean_barnes2412h agoTop Commenter
To answer your question about "huge difference upgrading," yeah definitely. My buddy bought a cheap knife set for like thirty bucks and swore it was good enough until he tried a proper Shun on a brisket and it cut through the fat like it wasn't there. He sold his old set that same week and never looked back.
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