I finally switched from a standard boning knife to a curved breaking knife for beef primals

For years I used a 6 inch straight blade on whole ribeyes and strips. Last month I picked up a 10 inch curved Victorinox and the difference is night and day. The curve lets you follow the bone structure perfectly in one long pull, not a bunch of short sawing motions. I processed a 109 pound side in half the time with way less wasted trim. Anyone else made a switch like that and been shocked?

3 comments

3 Comments

taylor.sean2d ago

Yeah, that "night and day" feeling is real, and I get what @the_linda means about the tip, but the curve just glides for me now.

julia_anderson1d ago

Thought the same until I tried one on a pork shoulder.

the_linda2d ago

Honestly, I've never gotten the hype around curved blades for that job. My old straight boning knife lets me feel exactly where the tip is, which is way more important for me when I'm working around the chine bone. That long curve just feels like it wants to skip out of the cut if you hit a tough bit of connective tissue.