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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.
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the_mason2d ago
Got a link to the knife you use? My current one is a pain with all the connective tissue.
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gonzalez.anna2d 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?
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