Switched from a standard boning knife to a curved blade for breaking down hogs

For years I used a 6 inch straight boning knife on whole hogs. Last month I got a 5 inch curved blade, the kind with a slight belly. The difference in speed and clean cuts is huge. The curve lets you follow the bone structure way easier, especially around the shoulder and ribs. I cut my breakdown time by about 15 minutes per animal because I'm not fighting the shape. Has anyone else made a specific knife switch that changed their game?

3 comments

3 Comments

the_logan21d ago

Buddy of mine made the same switch last year and said it was like learning to cut all over again. He swore by his old straight blade for years, now he won't touch it on a hog.

finley_harris53mo ago

Try a curved blade on poultry too, if you do birds. The way it hugs the rib cage makes taking off the breast super clean. I found it gets in tight around the hip socket on a chicken way better than a straight stiff blade. Makes a messy job feel almost smooth.

derek8683mo ago

Man I just use whatever knife is clean... it's a chicken not a surgery.