Changed my mind about boning knives after hitting 500 cuts

I used to think a stiff blade was always better, but after processing 500 chickens last month at the shop, a flexible one saved my wrists and sped me up. Anyone else switch up their knife style after a big batch job?

2 comments

2 Comments

the_sarah1d ago

That "flexible one saved my wrists" part is the real kicker. I went through about 300 hundred birds last fall and thought I'd broken my hand until I borrowed a coworker's flex blade. It's all about letting the knife do the work instead of fighting it.

river_hart181d ago

Oh man, that wrist pain is no joke, right? I learned that lesson the hard way after a big catering gig where I was basically a human mandoline for like 400 pounds of bell peppers and onions. Switched to a flexible fish fillet knife for some of it and it was night and day. You gotta match the blade to the motion though, a super floppy one will just fight you on raw meat with tough spots. A little give in the steel lets you roll through the cut instead of hacking, which is way easier on your joints.