Tried a boning knife vs a breaking knife on a full pork loin and holy cow what a difference

Been doing this for about 8 years now and always used my 10 inch breaking knife for everything. Last week I grabbed my coworkers 6 inch boning knife just to try it on a pork loin and it was like cutting through butter. Got through the whole thing in half the time and way less waste. Am I the last person to figure this out or does everybody else already know this?

2 comments

2 Comments

the_linda1mo ago

Read somewhere that butchers actually switch between the two depending on what part of the animal they're breaking down. Makes sense now why my buddy has like six different knives in his roll.

knight.felix1mo ago

Gotta jump in here and say it's really not about switching between the two all the time. Most butchers have one workhorse knife, usually a 10 inch scimitar or a breaking knife, and they'll use that for like 90% of the job. The other knives are for specific tasks like boning out a shoulder or trimming silver skin. Your buddy probably has six knives because he's got a dedicated slicer for that perfect roast beef cut and a stiff boning knife for beef versus a flexible one for fish and poultry. It's more about having the right tool for the specific muscle group and fat content than flipping back and forth between two main knives.