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Question about my brisket trim after switching from a 10 inch to a 12 inch breaker knife
I switched from a 10 inch curved breaker to a 12 inch one about a month ago at the shop in Boise and my packer trims got way cleaner, like the fat cap comes off in one sheet instead of me fighting it. I mean I thought it was just me getting better but my yield on a 14 lb packer went from losing about 2.5 lbs of trim to closer to 1.8. Has anyone else noticed the blade length changing how flat you can keep your angle? Wondering if I should go back down for smaller cuts or just keep the long one for everything.
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kimreed22d ago
So you discovered that a longer knife means less sawing back and forth? Groundbreaking stuff, next you'll tell me sharp knives cut better. But for real, the longer blade gives you more contact area so you can ride that fat cap in one long pass instead of short choppy strokes that dig in. Going back to the 10 inch for smaller cuts makes sense since you lose control on the tip with a blade that long, but why not just keep both on the board and grab whichever fits the job? That yield jump from 2.5 to 1.8 lbs is real money over a week of packers.
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