Pro tip: I switched from a standard boning knife to a 6-inch curved blade for breaking down pork shoulders and it cut my time in half.

3 comments

3 Comments

the_mason4mo ago

Got a link to the knife you use? My current one is a pain with all the connective tissue.

gonzalez.anna4mo ago

Oh man, I feel your pain with that. I used to have the same issue with a cheap knife that just wedged into everything. What finally worked for me was switching to a thinner blade, it just slides through that gristly stuff way easier. I got this one Japanese style chef's knife, not even a fancy brand, and it made a huge difference. Maybe look for something with a thinner profile?

margaret_bennett33mo ago

Honestly, that curved blade tip is spot on. Ngl, the 6-inch curve really lets you follow the bone better without fighting it. Tbh, most people sleep on how much blade shape actually matters.