My old boning knife was a wrist killer, switched to a curved one last month

For 8 years I used a straight stiff blade for everything, thought wrist pain was just part of the gig. Then a guy from the morning crew let me borrow his curved semi-flexible boning knife on a big hog breakdown. Holy crap, the difference was night and day, my hand actually felt fine after 40 hams. I still use the straight blade for heavy work but anything close to the bone gets the curve now. Anyone else made the switch and never looked back, or am I late to this party?

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