I switched from a standard boning knife to a flexible 6-inch Victorinox about a year ago for breaking down primals.

Everyone said it was a step back, but the control I get on silverskin and seams is way better for my hands. Anyone else find a flexible blade works better on certain cuts?

3 comments

3 Comments

lopez.quinn22d ago

My buddy who runs a small shop swore by his stiff knife for years until he tried my flex one on a pork shoulder. He said it felt like cheating on the membrane, just glided right under. Now he keeps one in his kit for the tricky jobs.

the_grace22d agoMost Upvoted

Saw a butcher on a cooking forum talk about using a flexible blade for duck breasts. He said the give in the steel lets you follow the curve of the ribcage without poking holes in the skin. Makes sense, that same idea would work for pulling the membrane off back ribs or trimming a brisket flat. It's not the right tool for everything, but for those paper-thin layers, a little bend goes a long way. What's the trickiest cut you've used yours on?

ray13621d ago

Flex knives are basically the duct tape of the butcher shop. Saw a guy try to use one on a frozen leg of lamb once. Looked like he was trying to fold a steel ruler. Blade just bounced off and nearly took out a light fixture. Some jobs just need a sharp edge that doesn't wiggle.