Honestly, the way some folks handle a boning knife makes me nervous

Tbh, I was helping out at a friend's shop in Tacoma last week and saw a new hire trying to cut through a beef knuckle with the tip. He was basically stabbing at it. Ngl, that's a great way to slip and hurt yourself or wreck the meat. A boning knife is for smooth, controlled pulls along the bone, not for prying. After the third try, I had to show him the right angle. Has anyone else had to correct this with new people? What's your go-to tip for teaching knife control?

4 comments

4 Comments

michael6692d ago

Yeah, that's a classic move. I usually tell them to let the knife do the work, not their shoulder.

wadew512d ago

Oh man, I was totally in the pull cut camp for years. Watched a video on push cutting last week and it just clicked for me. You really do let the knife do all the work, it's way smoother. Felt like a total lightbulb moment, lol. Changed my whole game.

ray_martinez822d ago

Actually, I start them with a push cut.

finley_gonzalez492d ago

I always used a pull cut... but your push cut idea actually makes more sense now.