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Heard a guy at the Kansas City stockyards say he only uses a 6 inch boning knife for breaking down hogs
I was picking up a side of beef and overheard him telling another butcher he switched from an 8 inch to a 6 inch Victorinox about two years ago. He said the shorter blade gives him way more control around the shoulder and ribs. Has anyone else tried downsizing their main knife for whole animal breakdowns?
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rosed3226d agoMost Upvoted
Heck, I'd probably still manage to stab myself with a butter knife.
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walker.hayden2mo ago
My 8 inch knife feels like a sword now, I'm all over the place with it. Might have to try a 6 inch and see if I stop looking like a danger to myself lol.
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