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Deboning lamb shoulders got easier when I ditched the standard knife.
Most butchers use a boning knife. A thin fillet knife lets me slide along the bone without force.
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hernandez.ben3d ago
Honestly, that glide is everything. It just feels like the knife is finding its own way instead of tearing up the meat, makes the whole thing super natural.
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seth8583d ago
Once you try a flexible blade, it's hard to go back... it just glides through the meat near the bone. The key is to let the knife do the work instead of forcing it. You end up with more usable meat and less waste.
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matthew_wells503d ago
Yeah, that point about letting the knife do the work is so true. I switched to a flexible blade for breaking down fish, and it changed everything. Before, I was always hacking at the bones and leaving good meat behind. Now, the knife just slides right through, following the natural lines. It feels like you're guiding it instead of forcing it, which saves so much effort. I can't imagine going back to a stiff knife after seeing how much better this works.
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