The difference in my pork shoulder yield after switching to a new boning knife

I used to get maybe 75% usable meat from a shoulder with my old knife, but after I bought that Victorinox 6-inch curved boner, I'm hitting 85% easy. Anyone else see a big jump in yield from just one tool change?

3 comments

3 Comments

drewgonzalez3d ago

Seriously, that's just your technique improving, not the knife.

kim_johnson513d ago

How much did that knife run you? I've been thinking about upgrading my gear for a while now, that kind of yield increase is no joke. Might have to finally pull the trigger.

milacraig3d ago

Got my Shun Classic for around $150, totally worth it for the extra control. The upgrade made prepping veggies way faster.