Swapped my boning knife for a curved one last month and I get it now

I spent years using a straight 6-inch for everything, thinking it was just skill holding me back. Got a curved 8-inch from a guy at the shop in Portland, and it made breaking down pork shoulders way smoother. The curve follows the bone naturally, so I lost way less meat per cut. Has anyone else found a tool that just clicked after sticking with the old way for too long?

2 comments

2 Comments

lilyg836d ago

Took me years to stop using a paring knife for everything, now I get why people laughed at me.

terryf626d ago

i mean once you get used to a chef's knife for most stuff it's hard to go back, but i still grab my paring knife for things like taking the eyes out of potatoes or coring strawberries. idk, maybe it's just me but that little blade still has its place for fiddly stuff.